Processing effects on antioxidant, glucosinolate, and sulforaphane contents in broccoli and red cabbage
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2018
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| Reference Key |
tabart2018processing
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| Authors | Tabart J. |
| Journal | european food research and technology |
| Year | 2018 |
| DOI | 10.1007/s00217-018-3126-0 |
| URL | |
| Keywords | Keywords not found |
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