(Q43135524)
Statements
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Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables (English)
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Nicoletta Pellegrini
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Claudio Gardana
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Teresa Mazzeo
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Daniele Contino
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Monica Gallo
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1 April 2010
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58
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7
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4310-4321
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Identifiers
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