Amplification of allyl isothiocyanate in red cabbage using high hydrostatic pressure treatment
Song Yi Koo1, Kwang Hyun Cha1, Dae-Geun Song1, Donghwa Chung2, Dong-Un Lee3and Cheol-Ho Pan1*
1Natural Products Research Center, Korea Institute of Science and Technology, Gangneung 210-340, Korea.
2Department of Marine Food Science and Technology, Medical and Bio-Materials Research Center, Gangneung-Wonju National University, Gangneung 210-702, Korea.
3Department of Food Science and Technology, Chung-Ang University, Ansung 456-756, Korea.
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