![](/img/cover-not-exists.png)
Effect of different cooking regimes on rhubarb polyphenols
Gordon J. McDougall, Pat Dobson, Nikki Jordan-MahyVolume:
119
Year:
2010
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2009.07.030
File:
PDF, 423 KB
english, 2010