Effects of Domestic Cooking Methods on Polyphenols and Antioxidant Activity of Sweet Potato Leaves

标题
Effects of Domestic Cooking Methods on Polyphenols and Antioxidant Activity of Sweet Potato Leaves
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 36, Pages 8982-8989
出版商
American Chemical Society (ACS)
发表日期
2014-08-24
DOI
10.1021/jf502328d

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