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Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss)
Britta Harbaum, Eva Maria Hubbermann, Zhujun Zhu, Karin SchwarzVolume:
110
Year:
2008
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2008.02.069
File:
PDF, 213 KB
english, 2008