Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling
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https://curate.curtin.edu.au/articles/journal_contribution/Changes_of_phenolic_acids_and_antioxidant_activities_during_potherb_mustard_Brassica_juncea_Coss_pickling/31466965
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资源简介：
Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling
创建时间：
2026-03-27
