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Journal: Foods, 2019
Volume: 8
Number: 257

Article: Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods
Authors: by Nieves Baenas, Javier Marhuenda, Cristina García-Viguera, Pilar Zafrilla and Diego A. Moreno
Link: https://www.mdpi.com/2304-8158/8/7/257

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