Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

标题
Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 1, Pages 139-147
出版商
American Chemical Society (ACS)
发表日期
2007-12-11
DOI
10.1021/jf072304b

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