Heating decreases epithiospecifier protein activity and increases sulforaphane formatio... - 0 views
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Matti Narkia on 27 Mar 09Heating 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