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Phenolic Component Profiles of Mustard Greens, Yu Choy, and 15 Other Brassica Vegetables
A liquid chromatography–mass spectrometry (LC-MS) profiling method was used to characterize the phenolic components of 17 leafy vegetables from Brassica species other than Brassica oleracea. The vegetables studied were mustard green, baby mustard green, gai choy, baby gai choy, yu choy, yu choy tip,...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
2010
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3762684/ https://ncbi.nlm.nih.gov/pubmed/20465307 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/jf1004786 |
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