EFFECTS OF STORAGE TEMPERATURE ON THE CONTENTS OF CAROTENOIDS AND GLUCOSINOLATES IN PAKCHOI (BRASSICA RAPA L. SSP. CHINENSIS VAR. COMMUNIS)
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2010.00358.x/fullpdf
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