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	1.	Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J. Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. subsp. maire) seeds. [electronic resource] by Okunade, Olukayode Adediran Ghawi, Sameer Khalil Methven, Lisa Niranjan, Keshavan Producer: 20160111 In: Food chemistry vol. 187 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Supplementation of the Diet by Exogenous Myrosinase via Mustard Seeds to Increase the Bioavailability of Sulforaphane in Healthy Human Subjects after the Consumption of Cooked Broccoli. [electronic resource] by Okunade, Olukayode Niranjan, Keshavan Ghawi, Sameer K Kuhnle, Gunter Methven, Lisa Producer: 20190131 In: Molecular nutrition & food research vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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