Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli
Irmela SarvanFood Quality and Design Group, Wageningen University, Post Office Box 17, 6700 AA Wageningen, The Netherlands. Electronic address: [email protected]Evelien KramerRikilt-Wageningen University & Research Center, Akkermaalsbos 2, 6708 WB Wageningen, The NetherlandsHans BouwmeesterRikilt-Wageningen University & Research Center, Akkermaalsbos 2, 6708 WB Wageningen, The NetherlandsMatthijs DekkerFood Quality and Design Group, Wageningen University, Post Office Box 17, 6700 AA Wageningen, The NetherlandsRuud VerkerkFood Quality and Design Group, Wageningen University, Post Office Box 17, 6700 AA Wageningen, The Netherlands
2016en
ABI
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Cited by 20 references