Processing effects on antioxidant, glucosinolate, and sulforaphane contents in broccoli and red cabbage
Clicks: 269
ID: 264
2018
| Reference Key |
tabart2018processing
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Tabart J. |
| Journal | european food research and technology |
| Year | 2018 |
| DOI | 10.1007/s00217-018-3126-0 |
| URL | |
| Keywords | Keywords not found |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.