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G. Yuan, X. Wang, R. Guo and Q. Wang, “Effect of Salt Stress on Phenolic Compounds, Glucosinolates, Myrosi nase and Antioxidant Activity in Radish Sprouts,” Food Chemistry, Vol. 121, No. 4, 2010, pp. 1014-1019. Hdoi:10.1016/j.foodchem.2010.01.040

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