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Effect of Blanching Treatments on Antioxidant Activity and Thiosulfinate Degradation of Garlic (Allium sativum L.)

✍ Scribed by Kinalski, Tenisa; Noreña, Caciano Pelayo Zapata

Book ID: 121549385
Publisher: Springer-Verlag
Year: 2014
Tongue: English
Weight: 197 KB
Volume: 7
Category: Article
ISSN: 1935-5130
DOI: 10.1007/s11947-014-1282-1

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