The Role of Glucosinolate Hydrolysis Products from Brassica Vegetable Consumption in Inducing Antioxidant Activity and Reducing Cancer Incidence
Becker, T.M.; Juvik, J.A. The Role of Glucosinolate Hydrolysis Products from Brassica Vegetable Consumption in Inducing Antioxidant Activity and Reducing Cancer Incidence. Diseases 2016, 4, 22. https://doi.org/10.3390/diseases4020022
Becker TM, Juvik JA. The Role of Glucosinolate Hydrolysis Products from Brassica Vegetable Consumption in Inducing Antioxidant Activity and Reducing Cancer Incidence. Diseases. 2016; 4(2):22. https://doi.org/10.3390/diseases4020022
Chicago/Turabian StyleBecker, Talon M., and John A. Juvik. 2016. "The Role of Glucosinolate Hydrolysis Products from Brassica Vegetable Consumption in Inducing Antioxidant Activity and Reducing Cancer Incidence" Diseases 4, no. 2: 22. https://doi.org/10.3390/diseases4020022