TOTAL FOLATE ACTIVITY IN BRUSSELS-SPROUTS - EFFECTS OF STORAGE, PROCESSING, COOKING AND ASCORBIC-ACID CONTENT

被引：0

作者：

MALIN, JD ^{[1
]}

机构：

[1] UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1SD,SCOTLAND

来源：

JOURNAL OF FOOD TECHNOLOGY | 1977年 / 12卷 / 06期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：623 / 632

页数：10

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