Effect of physical and thermal processing upon benzylglucosinolate content in tubers of the Brassicaceae maca (Lepidium meyenii) using a novel rapid analytical technique

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|11|2443-2450

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.11, 2015-11, pp. : 2443-2450

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