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. (15th November 2015) Authors: Okunade, Olukayode Adediran; Ghawi, Sameer Khalil; Methven, Lisa; Niranjan, Keshavan Journal: Food chemistry Issue: Volume 187(2015) Page Start: 485 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗