Composition and stability of phytochemicals in five varieties of black soybeans (Glycine max)

标题
Composition and stability of phytochemicals in five varieties of black soybeans (Glycine max)
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 123, Issue 4, Pages 1176-1184
出版商
Elsevier BV
发表日期
2010-05-25
DOI
10.1016/j.foodchem.2010.05.083

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