Supplementation of cooked broccoli with exogenous moringa myrosinase enhanced isothiocyanate formation
Food Chemistry（2022）
Abstract
•A kind of moringa myrosinase was extracted from moringa seeds.•The moringa myrosinase possessed greater thermal stability than broccoli myrosinase.•Adding moringa myrosinase to cooked broccoli caused notable isothiocyanate increase.
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Key words
Broccoli,Isothiocyanate,Moringa,Myrosinase,Property
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