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Journal: FoodsVolume: 8Number: 399
Article: Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)
- Authors:
- Millicent G. Managa1,
- Fabienne Remize2 and
- Cyrielle Garcia2
- et al.
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