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The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

The effect of cooking methods on total phenolics and antioxidant activity of selected green... http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry CrossRef

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

Food Chemistry , Volume 93 (4): 713-718 – Dec 1, 2005

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

Food Chemistry , Volume 93 (4): 713-718 – Dec 1, 2005

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Publisher
CrossRef
ISSN
0308-8146
DOI
10.1016/j.foodchem.2004.12.038
Publisher site
See Article on Publisher Site

Abstract

Journal

Food ChemistryCrossRef

Published: Dec 1, 2005

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