The influence of physiological pH conditions and myrosinase activity on glucosinolate hydrolysis and isothiocyanate formation during the in vitro digestion of mustard by-products. - Hinojosa-Luna A; Pérez-Rodríguez F; Lafont-Déniz F; Luque-Ojeda JL; Cámara-Martos F (Food chemistry, 2026)