Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods.
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| Description | scientific article published on 16 August 2017 |
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author: Juliusz Przysławski Anna Morawska Anna Główka Barbara Więckowska Małgorzata Dobrzyńska Magdalena Kowalówka Ilona Górna Grzegorz Kosewski Izabela Boleslawska |
| Publication date | August 16, 2017 |
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