THE ASCORBIC-ACID CONTENT (VITAMIN-C) OF VEGETABLES COOKED IN A MICROWAVE-OVEN

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作者：

DEHNE, L

BOGL, W

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来源：

ERNAHRUNGS-UMSCHAU | 1985年 / 32卷 / 11期

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R15 [营养卫生、食品卫生]; TS201 [基础科学];

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100403 ;

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页码：366 / 371

页数：6

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