Cite
HARVARD Citation
Zhang, S. et al. (2020). Sulforaphane in broccoli-based matrices: Effects of heat treatment and addition of oil. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Zhang, S. et al. (2020). Sulforaphane in broccoli-based matrices: Effects of heat treatment and addition of oil. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].