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Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin |
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| Authors: | Probo Y. Nugrahedi Budi Widianarko Matthijs Dekker Ruud Verkerk Teresa Oliviero |
| Affiliation: | 1. Food Quality and Design Group, Department of Agrotechnology and Food Science, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands 2. Department of Food Technology, Soegijapranata Catholic University, Jl. Pawiyatan Luhur IV/1, Semarang, 50234, Indonesia |
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