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Matti Narkia

Heating decreases epithiospecifier protein activity and increases sulforaphane formatio... - 0 views

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    Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli.
    Matusheski NV, Juvik JA, Jeffery EH.
    Phytochemistry. 2004 May;65(9):1273-81.
    PMID: 15184012
    doi:10.1016/j.phytochem.2004.04.013
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