Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

标题
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 128, Issue 3, Pages 627-633
出版商
Elsevier BV
发表日期
2011-04-16
DOI
10.1016/j.foodchem.2011.03.070

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