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From mustard (Brassica juncea) to packaging: anthocyanin chromism and glucosinolate co-additives yield UV-shielding,

Xuena Yu1, Hongqin Guo2, Hongmei Di1

  • 1College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.

Food Chemistry
|August 27, 2026
PubMed

Keywords:
AnthocyaninsFilmsGlucosinolateMustardpH-responsive

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