Bài báo tạp chí
Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms /
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
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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

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