Bioactive substance contents and antioxidant capacity of raw and blanched vegetables

标题
Bioactive substance contents and antioxidant capacity of raw and blanched vegetables
作者
关键词
-
出版物
Innovative Food Science & Emerging Technologies
Volume 11, Issue 3, Pages 464-469
出版商
Elsevier BV
发表日期
2010-02-18
DOI
10.1016/j.ifset.2010.02.001

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