Processing effects on antioxidant, glucosinolate, and...

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European Food Research and Technology 2018 / 8

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

Tabart, Jessica, Pincemail, Joël, Kevers, Claire, Defraigne, Jean-Olivier, Dommes, Jacques
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Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-018-3126-0
Date:
August, 2018
File:
PDF, 913 KB
english, 2018
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