CRUCIFERAE (BRASSICACEAE) Brassica alboglabra L.H. Bailey
NEUROPROTECTANT EFFECT
1 - 2 of total 2 item(s) found
1.
FOOD CHEM 2009 Vol.114(1),263-9 440449 [Abstract] - ROY MK,JUNEJA LR,ISOBE S,ET AL.
- STEAM PROCESSED BROCCOLI (BRASSICA OLERACEA) HAS HIGHER ANTIOXIDANT ACTIVITY IN CHEMICAL AND CELLULAR ASSAY SYSTEMS.
2.
FOOD CHEM 2009 Vol.114(1),263-9 $22026 [Full] - ROY MK,JUNEJA LR,ISOBE S,ET AL.
- STEAM PROCESSED BROCCOLI (BRASSICA OLERACEA) HAS HIGHER ANTIOXIDANT ACTIVITY IN CHEMICAL AND CELLULAR ASSAY SYSTEMS.