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Journal: Molecules, 2018
Volume: 23
Number: 955

Article: Formation of Sulforaphane and Iberin Products from Thai Cabbage Fermented by Myrosinase-Positive Bacteria
Authors: by Vijitra Luang-In, Sirirat Deeseenthum, Piyachat Udomwong, Worachot Saengha and Matteo Gregori
Link: https://www.mdpi.com/1420-3049/23/4/955

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