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Variation in content of bioactive components in broccoli
E. H. Jeffery
, A. F. Brown
, A. C. Kurilich
,
A. S. Keck
, N. Matusheski
, B. P. Klein
,
J. A. Juvik
Food Science and Human Nutrition
Crop Sciences
Nutritional Sciences
Research output
:
Contribution to journal
›
Review article
›
peer-review
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Keyphrases
Anticarcinogenic Properties
14%
Antioxidant Flavonoids
14%
Antioxidant Properties
14%
Antioxidant Vitamins
14%
Bioactive
14%
Bioactive Components
100%
Broccoli
100%
Component Content
14%
Cruciferous Vegetables
14%
Epigenetic Regulation
14%
Flavonoid Content
14%
Gene-environment Interaction
14%
Genetic Environment
14%
Glucosinolates
14%
Growing Conditions
14%
Health Benefits
14%
Hydrolysis Products
14%
In Content
100%
Informed Choice
14%
Meal Preparation
14%
Plant-based Foods
28%
Post-harvest Processing
14%
Public Health
14%
Quality Control
14%
Vegetables
14%
Vitamin Content
14%
Agricultural and Biological Sciences
Food Preparation
33%
Food Science
Antioxidant Properties
14%