Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut

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ژورنال

عنوان ژورنال: Food Chemistry

سال: 2012

ISSN: 0308-8146

DOI: 10.1016/j.foodchem.2011.11.064