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The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba)
Ghawi, Sameer Khalil, Methven, Lisa, Niranjan, KeshavanVolume:
138
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.10.119
Date:
June, 2013
File:
PDF, 784 KB
english, 2013