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Adjunct Characteristics (group results)
Sensory Characteristics of Food (1163)

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Government (124)
 University (1087)

Anatomical Part (group results)
Part of Plant (1163)

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Plant Used as Food Source (1163)

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Published and peer reviewed scientific paper (1163)

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Agriculture Growing Condition (1163)

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per g dry weight (1099)
 per kg dry weight (64)

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micromole [umol] (661)
 millimole [mmol] (502)

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Nitrogen Components: all > Nutritive Food Components (group results)
Nitrogen components (1163)

Organosulfur Compounds

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Nitrogen Components: Nutritive Food Components
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1163 items, grouped by Affiliations (view ungrouped items)

Government (124)   
GS - Total
51.80 μmol kg−1
Brassica oleracea
Brocolli (italica)
Marathon
Winter 2000
GS - Total
36.20 μmol kg−1
Brassica oleracea
Brocolli (italica)
Marathon
Winter 2000
GS - Total
30.60 μmol kg−1
Brassica oleracea
Brocolli (italica)
Marathon
Spring 2000
GS - Total
52.50 μmol kg−1
Brassica oleracea
Brocolli (italica)
Marathon
Spring 2000
GS - Total
42.40 μmol kg−1
Brassica oleracea
Brocolli (italica)
Furia
Winter 2000
GS - Total
40.00 μmol kg−1
Brassica oleracea
Brocolli (italica)
Furia
Winter 2000
all 124 items...

University (1087)   
Aliphatics - Progoitrin
0.65 mmol g−1
Brassica oleracea
Brocolli (italica)
Baccus
Fall 1996
Aliphatics - Progoitrin
0.31 mmol g−1
Brassica oleracea
Brocolli (italica)
Brigadier
Spring 1998
Aliphatics - Glucoraphanin
4.47 mmol g−1
Brassica oleracea
Brocolli (italica)
High Sierra
Fall 1996
Indoles - Residual
0.50 (μmol g−1 DW)
Brassica oleracea
Brocolli (italica)
Peto no. 5
Summer 1996
Indoles - Residual
0.90 (μmol g−1 DW)
Brassica oleracea
Brocolli (italica)
Peto no. 6
Summer 1996
Indoles - Residual
2.40 (μmol g−1 DW)
Brassica oleracea
Brocolli (italica)
Peto no. 7
Summer 1996
all 1087 items...