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Modifying the Processing and Handling of Frozen Broccoli for Increased Sulforaphane Formation

✍ Scribed by Dosz, Edward B.; Jeffery, Elizabeth H.

Book ID: 120659350
Publisher: Institute of Food Technologists
Year: 2013
Tongue: English
Weight: 413 KB
Volume: 78
Category: Article
ISSN: 0022-1147
DOI: 10.1111/1750-3841.12221

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