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https://hdl.handle.net/2142/84988
Description
Title
Flavor Characterization of Broccoli Cultivars
Author(s)
Baik, Hwa-Young
Issue Date
2000
Doctoral Committee Chair(s)
Klein, B.P.
Department of Study
Nutritional Sciences
Discipline
Nutritional Sciences
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Health Sciences, Nutrition
Language
eng
Abstract
GS content did not correlate well with sulfur volatile formation, but SAA did, particularly SMCSO, supporting the theory that broccoli flavor does arises from SAA, not GS. Positive correlations also suggest that SMCSO and aliphatic glucosinolates share common pathways in biosynthesis.
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