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Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss)

Britta Harbaum, Eva Maria Hubbermann, Zhujun Zhu, Karin Schwarz

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Key concepts: Brassica, Cultivar, Stalk, Hydroxycinnamic acid, Biology, Mustard Plant, Horticulture, Polyphenol

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Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss) — Research Paper | ScholarLens