Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut

1. Peñas, E.
2. Martinez-Villaluenga, C.
3. Frias, J.
4. Sánchez-Martínez, M.J.
5. Pérez-Corona, M.T.
6. Madrid, Y.
7. Cámara, C.
8. Vidal-Valverde, C.