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Glucosinolates and Polyphenols of Colored Cauliflower as Ch..:
Ancuta Nartea
;
Benedetta Fanesi
;
Alessandra Giardinieri
...
https://www.mdpi.com/2304-8158/11/19/3041. , 2022
Link:
https://doi.org/10.3390/foods11193041
RT Journal T1
Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:bf20b7a50bec4162835be483d650c5f8&Exemplar=1&LAN=DE A1 Ancuta Nartea A1 Benedetta Fanesi A1 Alessandra Giardinieri A1 Guillem Campmajó A1 Paolo Lucci A1 Javier Saurina A1 Deborah Pacetti A1 Dennis Fiorini A1 Natale Giuseppe Frega A1 Oscar Núñez PB MDPI AG YR 2022 K1 bioactive compounds K1 boiling K1 cauliflower K1 cruciferous K1 glucosinolates K1 phenolics K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/11/19/3041 LK http://dx.doi.org/https://doi.org/10.3390/foods11193041 DO https://doi.org/10.3390/foods11193041 SF ELIB - SuUB Bremen
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