H: HEALTH, NUTRITION, AND FOOD
Modifying the Processing and Handling of Frozen Broccoli for Increased Sulforaphane Formation
Version of Record online: 5 AUG 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 9, pages H1459–H1463, September 2013
How to Cite
Dosz, E. B. and Jeffery, E. H. (2013), Modifying the Processing and Handling of Frozen Broccoli for Increased Sulforaphane Formation. Journal of Food Science, 78: H1459–H1463. doi: 10.1111/1750-3841.12221
- Issue online: 11 SEP 2013
- Version of Record online: 5 AUG 2013
- Manuscript Accepted: 16 JUN 2013
- Manuscript Received: 4 APR 2013
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