Cooking method significantly effects glucosinolate content and sulforaphane production in broccoli florets

Published 2010 View Full Article

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Title
Cooking method significantly effects glucosinolate content and sulforaphane production in broccoli florets
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 123, Issue 2, Pages 237-242
Publisher
Elsevier BV
Online
2010-04-19
DOI
10.1016/j.foodchem.2010.04.016

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