Effect of Home Freezing and Italian Style of Cooking on Antioxidant Activity of Edible Vegetables

标题
Effect of Home Freezing and Italian Style of Cooking on Antioxidant Activity of Edible Vegetables
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 6, Pages H109-H112
出版商
Wiley
发表日期
2008-07-11
DOI
10.1111/j.1750-3841.2008.00826.x

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