Anti- and Prooxidant Activity of Water Soluble Components of Some Common Diet Vegetables and the Effect of Thermal Treatment
- 19 September 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (10) , 4118-4122
- https://doi.org/10.1021/jf980300o
Abstract
No abstract availableKeywords
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