Processing effects on antioxidant, glucosinolate, and sulforaphane contents in broccoli and red cabbage

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2018
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tabart2018processing Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Tabart J.
Journal european food research and technology
Year 2018
DOI
10.1007/s00217-018-3126-0
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