Brassica vegetables as sources of epithionitriles: Novel secondary products formed during cooking.
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T. Hackl | M. Schreiner | Franziska S Hanschen | S. Rohn | L. Kroh | M. Kaufmann | F. Kupke | F. S. Hanschen
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T. Hackl | M. Schreiner | Franziska S Hanschen | S. Rohn | L. Kroh | M. Kaufmann | F. Kupke | F. S. Hanschen