Effects of drying methods on bioactive compounds of vegetables and correlation between bioactive compounds and their antioxidants

Effects of drying methods on bioactive compounds of vegetables and correlation between bioactive compounds and their antioxidants

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Veröffentlicht in:International food research journal 2012-01, Vol.19 (1), p.327
Hauptverfasser: Hung, P V, Duy, T L
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title Effects of drying methods on bioactive compounds of vegetables and correlation between bioactive compounds and their antioxidants
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