Home
About Journal
Journal Introduction
Sponsor Unit
Academic Influence and Honor
Editorial Board
Announcement
Open Access (OA)
Copyright and License
Publication Ethics
Initiative on Associated Data Sharing
Working Procedure
Review Process
Editing Process
Author Center
Instructions for Submission
Submission Guidelines
Manuscript Templates
About Fees
Thesis Copyright Transfer Agreement
Academic misconduct handling
Contact Us
中文
文章摘要
Effect of different cooking methods on the antioxidant activity of common spicy vegetables
DOI：
10.3969/j.issn.1004-874X.2011.04.042
Author Name
Affiliation
杨瑞丽, 李美英, 黄雅诗, 陆俊丰, 高歌
华南农业大学食品学院/广东省食品质量安全重点实验室
,
广东广州
,
510642
Hits
:
1098
Download times
:
513
Abstract
:
View Full Text
View/Add Comment
Download reader
