![](/img/cover-not-exists.png)
Effect of cooking methods on the health‐promoting compounds, antioxidant activity and nitrate of tatsoi ( Brassica rapa L. ssp. narinosa )
Yang, Wenjie, Lu, Xinjun, Zhang, Yi, Qiao, YangLanguage:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14008
Date:
May, 2019
File:
PDF, 474 KB
english, 2019