Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying
The authors are thankful to Ecoandino s.a.c for the maca material. This research was supported by the Consejo Nacional de Ciencia y Tecnología (CONCYTEC), Peru.
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2011 |
| País: | Perú |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Idioma: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/693 |
| Acceso en línea: | https://hdl.handle.net/20.500.12390/693 https://doi.org/10.1016/j.foodchem.2011.02.021 |
| Access Level: | acceso abierto |
| Palabra clave: | thioglucosidase Drying process Glucosinolate contents Glucosinolates Lepidium meyenii Maca Methoxy Myrosinase Postharvest Processing technique Derivatives Drying glucosinolate article controlled study https://purl.org/pe-repo/ocde/ford#4.04.01 |
| Sumario: | The authors are thankful to Ecoandino s.a.c for the maca material. This research was supported by the Consejo Nacional de Ciencia y Tecnología (CONCYTEC), Peru. |
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