Wikidata

(Q43135524)

English

Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables

scientific article published in April 2010

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title
Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
20218674
retrieved
14 November 2017

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