Banerjee, A.Penna, S.Variyar, P. S.2015-11-042015-11-042015Food Chemistry, 2015. Vol. 183: pp. 265-272http://hdl.handle.net/123456789/117974165 bytestext/htmlenBrassica oleraceaShelf lifeBrowningAllyl isothiocyanatePALGene expressionAllyl isothiocyanate enhances shelf life of minimally processed shredded cabbageArticle