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Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates

Crossref DOI link: https://doi.org/10.1007/s11130-017-0646-x

Published Online: 2017-11-13

Published Print: 2017-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Nugrahedi, Probo Y.

Oliviero, Teresa

Heising, Jenneke K.

Dekker, Matthijs

Verkerk, Ruud
Funding

Funding for this research was provided by:

Wageningen University
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License valid from 2017-11-13