Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli. (Q40548181)
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scientific article published on May 2004
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli. |
scientific article published on May 2004 |
Statements
Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli (English)