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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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