Effects of Different Cooking Processes on the Phytochemical Profile and Mineral Content of Garlic (Allium sativum L.)

被引：0
|
作者：
Binici, Halil İbrahim [1 ]
机构：
[1] Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Esenyurt University, İstanbul, Turkey
来源：
Journal of Oleo Science | / 74卷 / 01期
关键词：
822.2 Food Processing Operations;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
37
引用
收藏
页码：89 / 95
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