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Impact of fermentation on phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea coss) |
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| Authors: | Harbaum Britta Hubbermann Eva Maria Zhu Zhujun Schwarz Karin |
| Affiliation: | Department of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24118, Kiel, Germany. info@foodtech.uni-kiel.de |
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| 本文献已被 PubMed 等数据库收录！ | |