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1. REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION [Penurunan Kandungan Berbagai Glukosinolat selama Fermentasi Sayur Asin]

2. PENGARUH PENAMBAHAN SENYAWA ANTIOKSIDAN PADA PENGGORENGAN KERUPUK BAWANG TERHADAP KUALITAS MINYAK GORENG DAN PRODUK

3. Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review

4. Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates

5. Processing and Preparation of Brassica Vegetables and the Fate of Glucosinolates

6. Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin

7. REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION

8. Quality of cabbage during long term steaming; phytochemical, texture and colour evaluation

9. Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications

10. A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review

11. USING POPULAR CULTURE�S MEDIA OF INDONESIAN - ENGLISH PICTUREBOOKS AS A WAY OF REACHING MORE VEGETABLE CONSUMING CHILDREN

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