一篇英文文献.Agric.Food Chem.,2010,58 (7),pp 4310–4321

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解决时间 2021-08-17 20:41

提问者网友：謫仙
2021-08-16 22:54

一篇英文文献.Agric.Food Chem.,2010,58 (7),pp 4310–4321
Journal of Agricultural and Food Chemistry
Effect of Different Cooking Methods on Color,Phytochemical Concentration,and Antioxidant Capacity of Raw and Frozen Brassica Vegetables
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Nicoletta Pellegrini*,Emma Chiavaro,Claudio Gardana§,Teresa Mazzeo,Daniele Contino§,Monica Gallo#,Patrizia Riso§,Vincenzo Fogliano# and Marisa Porrini§
Department of Public Health,University of Parma,via Volturno 39,43125 Parma,Italy
Department of Industrial Engineering,University of Parma,viale GP Usberti 181/A,43124 Parma,Italy
§ Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche,sezione Nutrizione Umana Universit degli Studi di Milano,via Celoria 2,20133 Milan,Italy
# Department of Food Science,University of Napoli “Federico II”,Parco Gussone,80055 Portici,Napoli,Italy
J.Agric.Food Chem.,2010,58 (7),pp 4310–4321

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五星知识达人网友：詩光轨車
2021-08-16 23:04

你需要的文献已经帮你下好,留下你的email地址吧,方便传给你.

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