[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
Lee, Tung-Ching, Ho, Chi-TangVolume:
10.1021/bk
Year:
2002
Language:
english
DOI:
10.1021/bk-2002-0816.ch003
File:
PDF, 1005 KB
english, 2002