Presentation Information
[P065]Investigation of the mechanism of variation in quercetin and kaempferol content in underutilized radish leaves
*Yuta Yamanouchi1, Ando Akira1,2, Ueda HHiroshi1 (1. Institute of Vegetable and Floriculture Science, National Agriculture and Food Research Organization, 2. Department of Innovative Food Sciences, Faculty of Food and Health Sciences, Aichi Shukutoku University)
Keywords:
radish,underutilized resources,quercetin,kaempferol
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