Formation of indole glucosinolate breakdown products in autolyzed, steamed, and cooked Brassica vegetables
- 1 September 1989
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 37 (5) , 1297-1302
- https://doi.org/10.1021/jf00089a020
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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