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Journal: Antioxidants, 2021
Volume: 10
Number: 641

Article: Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets
Authors: by Hee Young Kim, Meran Keshawa Ediriweera, Kyung-Hwan Boo, Chang Sook Kim and Somi Kim Cho
Link: https://www.mdpi.com/2076-3921/10/5/641

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