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Journal: AntioxidantsVolume: 10Number: 641
Article: Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets
  • Authors:
  • Hee Young Kim1,
  • Meran Keshawa Ediriweera2 and
  • Kyung-Hwan Boo2
  • et al.
Link: https://www.mdpi.com/2076-3921/10/5/641

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