MICROWAVE AND TRADITIONAL COOKING METHODS: EFFECT OF COOKING ON ANTIOXIDANT CAPACITY AND PHENOLIC COMPOUNDS CONTENT OF SEVEN VEGETABLES

标题
MICROWAVE AND TRADITIONAL COOKING METHODS: EFFECT OF COOKING ON ANTIOXIDANT CAPACITY AND PHENOLIC COMPOUNDS CONTENT OF SEVEN VEGETABLES
作者
关键词
-
出版物
JOURNAL OF FOOD BIOCHEMISTRY
Volume -, Issue -, Pages no-no
出版商
Wiley
发表日期
2010-04-26
DOI
10.1111/j.1745-4514.2009.00316.x

向作者/读者发起求助以获取更多资源

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now