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This page is a summary of: Understanding the degradation of ascorbic acid and glutathione in relation to the levels of oxidative stress biomarkers in broccoli (Brassica oleracea L. italica cv. Bellstar) during storage and mechanical processing, Food Chemistry, June 2013, Elsevier,
DOI: 10.1016/j.foodchem.2012.09.126.
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