Article Versions Notes

Orlando P, Nartea A, Silvestri S, Marcheggiani F, Cirilli I, Dludla PV, Fiorini R, Pacetti D, Loizzo MR, Lucci P, et al. Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of Brassica oleracea L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement? Antioxidants. 2022; 11(2):209. https://doi.org/10.3390/antiox11020209

Orlando, Patrick, Ancuta Nartea, Sonia Silvestri, Fabio Marcheggiani, Ilenia Cirilli, Phiwayinkosi V. Dludla, Rosamaria Fiorini, Deborah Pacetti, Monica Rosa Loizzo, Paolo Lucci, and et al. 2022. "Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of Brassica oleracea L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement?" Antioxidants 11, no. 2: 209. https://doi.org/10.3390/antiox11020209

Orlando, P., Nartea, A., Silvestri, S., Marcheggiani, F., Cirilli, I., Dludla, P. V., Fiorini, R., Pacetti, D., Loizzo, M. R., Lucci, P., & Tiano, L. (2022). Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of Brassica oleracea L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement? Antioxidants, 11(2), 209. https://doi.org/10.3390/antiox11020209