Antioxidant activity of two edible isothiocyanates: sulforaphane and erucin is due to their thermal decomposition to sulfenic acids and methylsulfinyl radicals
Authors: Cedrowski, J., Dąbrowa, K., Przybylski P., K., Krogul-Sobczak, A., Litwinienko, G.
Published in: Food Chemistry, Wydawca:Elsevier
Publication type: article
Subject areas: Agricultural and Biological Sciences; Chemistry; Medicine
SJR best quartile: Q1