Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates

Overview of attention for article published in Plant Foods for Human Nutrition, November 2017

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Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates. https://t.co/hdgrnE30Lt #brassica

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