Effect of salt stress on phenolic compounds, glucosinolates, myrosinase and antioxidant activity in radish sprouts

出版年份 2010 全文链接

标题

作者

关键词

出版物

FOOD CHEMISTRY

Volume 121, Issue 4, Pages 1014-1019

出版商

Elsevier BV

发表日期

2010-02-01

DOI

10.1016/j.foodchem.2010.01.040

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FOOD CHEMISTRY

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