[1]. Chung, S.-K., et al. (1997). Hydroxyl Radical-scavenging Effects of Spices and Scavengers from Brown Mustard (Brassica nigra). Bioscience, Biotechnology, and Biochemistry, 61(1), 118-123.
陕西西化化学工业有限公司
联系商家时请提及chemicalbook,有助于交易顺利完成!