A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane
Authors: Jakub Cedrowski, Kajetan Dąbrowa, Agnieszka Krogul-Sobczak, Grzegorz Litwinienko
Published in: Antioxidants
Publication type: article
Subject areas: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology
SJR best quartile: Q1