Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets
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Title
Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets
Authors
Keywords
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Journal
Antioxidants
Volume 10, Issue 5, Pages 641
Publisher
MDPI AG
Online
2021-04-23
DOI
10.3390/antiox10050641
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