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Palabras clave – provistas por la editorial

pickled vegetables; yellowing salted radish root; glucosinolate–myrosinase system; tryptophan biosynthesis; isothiocyanates; glucosinolate; cabbage; isothiocyanate; epithionitrile; nitrile; Brassica; seasonal variation; food retailer; glucosinolates; turnip; bitter taste; Brassicaceae; vegetable; rucola; arugula; Diplotaxis; Eruca; flavour; postharvest; volatile compounds; odorants; ‘salad’ rocket; wasabi; horseradish; watercress; benzyl isothiocyanate; protein conjugates; functional foods; nasturtium; garden cress; thiourea; plant growth; protected horticulture; environmental conditions; cruciferous vegetables; gluconasturtiin; anti-inflammatory; pro-inflammatory; physiological-based model; sulforaphane; glucoraphanin; compartmental model; broccoli; bioavailability; myrosinase; parameter estimation; Brassica oleracea; growing condition; myrosinase activity; glucosinolate hydrolysis products; nitriles; epithionitriles; myrosinase stability: glucosinolates; steaming; microwaving; stir-frying; n/a