|
Tác giả CN
| Sun, Liping |
|
Nhan đề
| Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms / Liping Sun & Xue Bai & Yongliang Zhuang |
|
Mô tả vật lý
| From p.482-488 |
|
Tác giả(bs) CN
| Bai, Xue |
|
Tác giả(bs) CN
| Zhuang, Yongliang |
|
Nguồn trích
| Journal of food science and technology.-
Số: 11
Tập: 51
Năm: 2014 |
|
|
000
| 00000nab#a2200000ui#4500 |
|---|
| 001 | 161097 |
|---|
| 002 | 21 |
|---|
| 004 | 64412EA3-072A-4C50-B708-707995A1C567 |
|---|
| 005 | 202112081725 |
|---|
| 008 | 081223s vm| vie |
|---|
| 009 | 1 0 |
|---|
| 039 | |y20211208172537|zluuyen |
|---|
| 100 | |aSun, Liping |
|---|
| 245 | |aEffect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms / |cLiping Sun & Xue Bai & Yongliang Zhuang |
|---|
| 300 | |aFrom p.482-488 |
|---|
| 700 | |aBai, Xue |
|---|
| 700 | |aZhuang, Yongliang |
|---|
| 773 | |tJournal of food science and technology.|d2014|v51|i11 |
|---|
| 890 | |c1 |
|---|
|
|
Không tìm thấy biểu ghi nào