PROCESSING OF FOODS CONTAINING FLAVONOIDS AND GLUCOSINOLATES; EFFECTS ON COMPOSITION AND BIOACTIVITY
| Autor: | Dekker, Matthijs, van der Sluis, Addie A., Verkerk, Ruud, Jongen, Wim M.F. |
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| Zdroj: | In Natural Antioxidants and Anticarcinogens in Nutrition, Health and Disease 1999:303-308 |
| Databáze: | ScienceDirect |
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