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. 2001 Dec;127(4):1750–1763. doi: 10.1104/pp.010334

Figure 1.

Figure 1

General structure of glucosinolates and their possible products after myrosinase cleavage. R denotes amino acid-derived side chains. Epithiospecifier protein (ESP) together with the pH and other factors are critical parameters determining which product is formed from the aglucone.