Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables
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| Description | scientific article published in April 2010 |
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author: Marisa Porrini Vincenzo Fogliano Emma Chiavaro Patrizia Riso |
| Publication date | April 1, 2010 |
| Language | English |
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| Missing/wrong data? | Edit Wikidata item |