The Volatile Sulfur Components of Cabbage^a

• 1 March 1961
• journal article
• Published by Wiley in Journal of Food Science
• Vol. 26  (2) , 163-170
• https://doi.org/10.1111/j.1365-2621.1961.tb00787.x

Abstract

Keywords

• CABBAGE
• VOLATILE
• DEHYDRATED
• CORRESPONDING
• ENZYMATIC
• SULFUR COMPOUNDS
• SULFIDES
• ISOTHIOCYANATES