Effect of the Pasteurization Process on the Contents of Ascorbigen, Indole-3-carbinol, Indole-3-acetonitrile, and 3,3′-Diindolylmethane in Fermented Cabbage
Author:
Affiliation:
1. Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf300133k
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