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Vermeulen, M., Klöpping-Ketelaars, I.W., van den Berg, R. and Vaes, W.H. (2008) Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli. Journal of Agricultural and Food Chemistry, 56, 10505-10509.
http://dx.doi.org/10.1021/jf801989e

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