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The effect of traditional stir-frying process on hydrophilic and lipophilic antioxidant capacities of pine nut kernels
Mao, Shuqin, Zhou, Fei, Huang, Weisu, Lu, Baiyi, Yang, Jiajia, He, Lilin, Zhao, YiyingLanguage:
english
Journal:
International Journal of Food Sciences and Nutrition
DOI:
10.3109/09637486.2015.1102871
Date:
October, 2015
File:
PDF, 879 KB
english, 2015