Comparative Studies of Chemical Compositions and Antioxidant  Capacity of Low-Polarity Components from Tibetan turnip (Brassica rapa var L.) and Maca (Lepidium meyenii Walp)
TANG Wei-min1, CHU Bing-quan1, GAO Wang-lei1, WU Cong-jun1, GONG Ling-xiao1, DAI Xu-lin2, ZHANG Ying 1*
NATURAL PRODUCT RESEARCH AND DEVELOPMENT . 2015, (4): 674 -680 .  DOI: 10.16333/j.1001-6880.2015.04.023