Cite
HARVARD Citation
Hanschen, F. et al. (2018). Brassica vegetables as sources of epithionitriles: Novel secondary products formed during cooking. Food chemistry. pp. 564-569. [Online].
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Hanschen, F. et al. (2018). Brassica vegetables as sources of epithionitriles: Novel secondary products formed during cooking. Food chemistry. pp. 564-569. [Online].