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Glucosinolate content of Brassica vegetables-Chinese cabbages Pe-tsai (Brassica pekinensis) and Pak-choi (Brassica chinensis)
Jenny Lewis, G Roger FenwickVolume:
45
Year:
1988
Language:
english
Pages:
8
DOI:
10.1002/jsfa.2740450412
File:
PDF, 438 KB
english, 1988