Effect of Boiling on the Content of Ascorbigen, Indole-3-carbinol, Indole-3-acetonitrile, and 3,3′-Diindolylmethane in Fermented Cabbage
- 27 February 2009
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 57 (6), 2334-2338
- https://doi.org/10.1021/jf803477w
Abstract
No abstract availableKeywords
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