Influence of cooking on phenolic compounds in vegetables

被引：0
|
作者：
Andlauer, W [1 ]
Stumpf, C [1 ]
Hubert, M [1 ]
Rings, A [1 ]
Fürst, R [1 ]
机构：
[1] Univ Hohenheim, Inst Biol Chem & Ernahrungswissensch, D-7000 Stuttgart, Germany
来源：
ERNAHRUNGS UMSCHAU | 2002年 / 49卷 / 12期
关键词：
phenolic compounds; vegetables; influence of cooking;
D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页码：475 / +
页数：6
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