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Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying

Food ChemistryBiologyBotanyPostharvest DryingNatural SciencesFood AnalysisEvolutionary BiologyGlucosinolate ContentFood PreservationMicrobiologyPost-harvest PhysiologyMetabolismMedicineFood StoragePlant PhysiologyMyrosinase Activity Evolution