Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss)-Reference-Cited by-同舟云学术

Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss)

Published:2008-10 Issue:4 Volume:110 Page:838-846
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Harbaum Britta,Hubbermann Eva Maria,Zhu Zhujun,Schwarz Karin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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