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doi: 10.1007/s002280050687

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

The big revolution has come in the field of imaging, where convolutional neural networks have either matched or outperformed radiologists in mammogram interpretation

Effects of vitamin D supplements on bone mineral density: a systematic review and meta-analysis