Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli
Martijn Vermeulen*, Ineke W. A. A. Klpping-Ketelaars†, Robin van den Berg‡ and Wouter H. J. Vaes
J. Agric. Food Chem., 2008, 56 (22), pp 10505-10509
Publication Date (Web): October 24, 2008 (Article)
DOI: 10.1021/jf801989e