Allyl thiocyanate — Natural product or artifact in Crucifer extracts?
- 1 November 1992
- journal article
- Published by Springer Nature in Chromatographia
- Vol. 34 (9) , 461-467
- https://doi.org/10.1007/bf02290237
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Capillary headspace - gas chromatography for the characterization of the flavour of fresh vegetablesChromatographia, 1991
- Attraction of the Diamondback Moth (Lepidoptera: Plutellidae) to Volatiles of Oriental Mustard: The Influence of Age, Sex, and Prior Exposure to Mates and Host PlantsEnvironmental Entomology, 1990
- Benzylglucosinolate degradation in heat-treated Lepidium sativum seeds and detection of a thiocyanate-forming factorPhytochemistry, 1982
- Thiocyanate formation from glucosinolates: a study of the autolysis of allylglucosinolate in Thlaspi arvense L. seed flour extractsCanadian Journal of Biochemistry, 1977
- Volatile constituents of horseradish rootsJournal of the Science of Food and Agriculture, 1972
- Abnormale enzymatische spaltung von 4-methylthiobutylglucosinolat in frischpflanzen von Eruca sativaPhytochemistry, 1972
- Models in structural inorganic chemistry (Wells, A.F.)Journal of Chemical Education, 1971
- The analysis of alkyl thiocyanates and isothiocyanates by NMRTetrahedron, 1965
- Mustard seed processing: essential oil compositionJournal of Oil & Fat Industries, 1964
- A New Type of Enzymatic Cleavage of Mustard Oil Glucosides. Formation of Allylthiocyanate in Thlaspi arvense L. and Benzylthiocyanate in Lepidium ruderale L. and Lepidium Sativum L.Acta Chemica Scandinavica, 1959