Studies on sulphur nutrition, flavour and allyl isothiocyanate formation inBrassica juncea (L.) coss. and czern. (brown mustard)
- 1 November 1972
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 23 (11) , 1335-1345
- https://doi.org/10.1002/jsfa.2740231109
Abstract
No abstract availableKeywords
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