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University of Illinois at Urbana-Champaign
Flavor Characterization of Broccoli Cultivars
Abstract
dc:descriptionGS 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.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Nutritional Sciences
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2015
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Baik, Hwa-Young
- Contributors dc:contributor
-
- Klein, B.P.
Subjects
dc:subject × 1Rights
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
- (MiAaPQ)AAI9971019
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/84988