Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes

出版年份 2018 全文链接

标题

作者

关键词

出版物

Volume 268, Issue -, Pages 577-584

出版商

Elsevier BV

发表日期

2018-06-24

DOI

10.1016/j.foodchem.2018.06.116

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