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    A Lesson Learnt from Food Chemistry-Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane

    A Lesson Learnt from Food Chemistry-Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane by Jakub Cedrowski, Kajetan Dąbrowa, Agnieszka Krogul-Sobczak, Grzegorz Litwinienko

    Published 2020
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