Hans Bouwmeester

1 ta ish

Wageningen University & Research

1. Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli

   Irmela Sarvan, Evelien Kramer, Hans Bouwmeester +2

   MaqolaOAOchiq kirish20162 iqtibos

   ABIABI:AkademIndex/2026.other.109830