Effects of different cooking methods on improving total antioxidant activity in selected vegetables

被引：1
|
作者：
Xie, Wei-Hua [1 ]
Luo, Yu-Wei [2 ]
Hao, Zhen-Ping [2 ]
Li, Jing [2 ]
机构：
[1] Nanjing Institute of Environmental Sciences, Ministry of Environmental Protection, Nanjing, China
[2] College of Horticulture, Jinling Institute of Technology, Nanjing, China
来源：
Advance Journal of Food Science and Technology | 2015年 / 9卷 / 03期
关键词：
All Open Access; Hybrid Gold; Green;
D O I：
10.19026/ajfst.9.1989
中图分类号：
学科分类号：
摘要：
22
引用
收藏
页码：183 / 187
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