EFFECT OF ELECTRONIC COOKERY ON THIAMINE AND RIBOFLAVIN IN BUFFERED SOLUTIONS

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作者：

VANZANTE, HJ

JOHNSON, SK

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来源：

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 1970年 / 56卷 / 02期

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R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

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页码：133 / &

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