Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods

标题
Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 1, Pages 181-185
出版商
Elsevier BV
发表日期
2009-07-02
DOI
10.1016/j.lwt.2009.06.020

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