[ACS Symposium Series] Bioactive Compounds in Foods Volume 816 (Effects of Processing and Storage) || Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking

✍ Scribed by Lee, Tung-Ching; Ho, Chi-Tang

• Book ID: 120480519
• Publisher: American Chemical Society
• Year: 2002
• Weight: 1005 KB
• Category: Article
• ISBN-13: 9780841219151
• DOI: 10.1021/bk-2002-0816.ch003