Optimization of an incubation step to maximize sulforaphane content in pre-processed broccoli
Crossref DOI link: https://doi.org/10.1007/s13197-016-2386-6
Published Online: 2016-11-09
Published Print: 2016-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mahn, Andrea http://orcid.org/0000-0001-6082-0279
Pérez, Carmen
Funding for this research was provided by:
Fondo Nacional de Desarrollo Científico y Tecnológico (1130384)
Comisión Nacional de Investigación Científica y Tecnológica (PhD. studies)
License valid from 2016-11-01