The contribution of alliaceous and cruciferous vegetables to dietary sulphur intake.

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The contribution of alliaceous and cruciferous vegetables to dietary sulphur intake.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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The contribution of alliaceous and cruciferous vegetables to dietary sulphur intake.

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The contribution of alliaceous and cruciferous vegetables to dietary sulphur intake.

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The contribution of alliaceous and cruciferous vegetables to dietary sulphur intake.

@en

The contribution of alliaceous and cruciferous vegetables to dietary sulphur intake.

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The contribution of alliaceous and cruciferous vegetables to dietary sulphur intake.

@en

The contribution of alliaceous and cruciferous vegetables to dietary sulphur intake.

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P1476

The contribution of alliaceous and cruciferous vegetables to dietary sulphur intake

@en

P2093

Henri S Tapp

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Joanne F Doleman

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Katrijn Grisar

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Lena Van Liedekerke

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Richard F Mithen

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P2860

Are we getting enough sulfur in our diet?

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Target salt 2025: a global overview of national programs to encourage the food industry to reduce salt in foods

Metabolism of dietary sulphate: absorption and excretion in humans.

Allicin: chemistry and biological properties.

Cruciferous vegetable consumption is associated with a reduced risk of total and cardiovascular disease mortality.

Garlic and onions: their cancer prevention properties.

Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables.

Diet rich in high glucoraphanin broccoli reduces plasma LDL cholesterol: Evidence from randomised controlled trials.

Dietary constituents of broccoli and other cruciferous vegetables: implications for prevention and therapy of cancer.

P304

38-45

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P31

scholarly article

P356

10.1016/J.FOODCHEM.2017.04.098

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P478

234

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P50

Shikha Saha

Mark Roe

P577

2017-04-18T00:00:00Z

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P698

28551250

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P932

5460521

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