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2. Changes in glucosinolate concentrations, myrosinase activity, and production of metabolites of glucosinolates in cabbage (Brassica oleracea Var. capitata) cooked for different durations. Rungapamestry V; Duncan AJ; Fuller Z; Ratcliffe B J Agric Food Chem; 2006 Oct; 54(20):7628-34. PubMed ID: 17002432 [TBL] [Abstract][Full Text] [Related]
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