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JF803477W
JF803477W
http://dx.doi.org/10.1021/JF803477W
Effect of boiling on the content of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage.
P356
Q46085584-ABD6F7E2-13D3-480C-89DA-68BAF2144761
P356
JF803477W
http://dx.doi.org/10.1021/JF803477W