Publications for Iberin being present in Kale

1. Baenas N, Marhuenda J, Garcia-Viguera C, Zafrilla P, Moreno DA: Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods. Foods. 2019 Jul 12;8(7). pii: foods8070257. doi: 10.3390/foods8070257. [PubMed:31336993 ]