Cite
MLA Citation
José-Ángel Salas-Millán et al.. “Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS.” Lebensmittel-Wissenschaft + Technologie =, vol. 169, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100167912332.0x00004f