Acidification, crushing and thermal treatments can influence the profile and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea L. var. italica)
- 1 December 2009
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 117 (3), 568-575
- https://doi.org/10.1016/j.foodchem.2009.04.036
Abstract
No abstract availableKeywords
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