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A number of different factors can influence the glucosinolate content of vegetables (e.g., cultivar, growth conditions, storage, and cooking method), and this variation in glucosinolate content may be partially responsible for differing results from studies utilizing the same vegetables (e.g., broccoli) across different locations and with varying preparation and cooking methods

l'agitation vigoureuse ou le vortex doivent tre vits, car ils peuvent entraner la formation de mousse et d'agrgats

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Quantitative determination of curcuminoids in Curcuma rhizomes and rapid differentiation of Curcuma domestica Val