Jacob, J. A.Mahal, H. S.Mukherjee, T.Kapoor, S.2012-01-052012-01-052011Food Chemistry, 2011. Vol. 129 (3): pp. 1132-1138http://hdl.handle.net/123456789/55764148 bytestext/htmlenCruciferous vegetablesAntioxidantFree radicalFlavonoidsPhenolsFree radical reactions with the extract of brassica familyArticle