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Effect of physical and thermal processing upon benzylglucosinolate content in tubers of the Brassicaceae maca ( Lepidium meyenii ) using a novel rapid analytical technique
Li, Jing, Zou, Ying, Sun, Qingrui, Yang, Cheng, Yang, Jinwei, Zhang, LianfuVolume:
50
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12911
Date:
November, 2015
File:
PDF, 528 KB
english, 2015