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Journal: Foods, 2019
Volume: 8
Number: 399

Article: Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)
Authors: by Millicent G. Managa, Fabienne Remize, Cyrielle Garcia and Dharini Sivakumar
Link: https://www.mdpi.com/2304-8158/8/9/399

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