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Effect of cooking on the antioxidant properties of coloured peppers
Ai Mey Chuah, Ya-Chi Lee, Tomoko Yamaguchi, Hitoshi Takamura, Li-Jun Yin, Teruyoshi MatobaVolume:
111
Year:
2008
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2008.03.022
File:
PDF, 255 KB
english, 2008