Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

标题
Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 164, Issue -, Pages 510-517
出版商
Elsevier BV
发表日期
2014-05-21
DOI
10.1016/j.foodchem.2014.05.069

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