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Changes in the contents and profiles of selected phenolics, soyasapogenols, tocopherols, and amino acids during soybean–rice mixture cooking: Electric rice cooker vs electric pressure rice cooker
Kim, Seung-Hyun, Yu, Bo-Ra, Chung, Ill-MinVolume:
176
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.12.024
Date:
June, 2015
File:
PDF, 756 KB
english, 2015