Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut

✍ Scribed by Elena Peñas; Cristina Martinez-Villaluenga; Juana Frias; Maria José Sánchez-Martínez; Maria Teresa Pérez-Corona; Yolanda Madrid; Carmen Cámara; Concepción Vidal-Valverde

• Book ID: 113626422
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 435 KB
• Volume: 132
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2011.11.064