Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation
出版年份 2021 全文链接
标题
Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation
作者
关键词
-
出版物
Antioxidants
Volume 10, Issue 3, Pages 445
出版商
MDPI AG
发表日期
2021-03-15
DOI
10.3390/antiox10030445
参考文献
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