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Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables

✍ Scribed by Pellegrini, Nicoletta; Chiavaro, Emma; Gardana, Claudio; Mazzeo, Teresa; Contino, Daniele; Gallo, Monica; Riso, Patrizia; Fogliano, Vincenzo; Porrini, Marisa

Book ID: 120897391
Publisher: American Chemical Society
Year: 2010
Tongue: English
Weight: 965 KB
Volume: 58
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf904306r

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