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. 2022 Sep 19;27(18):6116. doi: 10.3390/molecules27186116

Figure 5.

Figure 5

Formation of main groups of volatile compounds as a result of GLSs hydrolysis in Brassica vegetables; ESP−epithiospecifier protein; ESM−epithiospecifier modifier protein; NSP−nitrile-specifier proteins; TFP−thiocyanate-forming protein; R−side chain [6,54].