Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables

詳細情報 詳細情報について

• CRID

  1360011146176439040

• DOI

  10.1016/j.foodchem.2015.10.139

• ISSN

  03088146

• Web Site

  https://api.elsevier.com/content/article/PII:S0308814615301382?httpAccept=text/xml

  https://api.elsevier.com/content/article/PII:S0308814615301382?httpAccept=text/plain

• データソース種別

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