Effects of Steaming and Boiling on the Nutrients and Antioxidant Activity of Millet

被引：0
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作者：
机构：
[1] Zhang, Lingyan
[2] Li, Jieying
[3] Han, Fei
[4] Ding, Zhansheng
[5] Fan, Liuping
来源：
Fan, Liuping (fanliuping@jiangnan.edu.cn) | 1600年 / Chinese Chamber of Commerce卷 / 38期
关键词：
Antioxidants;
D O I：
10.7506/spkx1002-6630-201724018
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摘要：
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