Effect of cooking on in vitro from bioavailability of various vegetables.

被引：0

作者：

Yang, RY

Tsou, STS

Lee, TC

机构：

[1] Asian Vegetable Res & Dev Ctr, Tainan 74199, Taiwan

[2] Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA

[3] Rutgers State Univ, Ctr Adv Food Technol, New Brunswick, NJ 08901 USA

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2000年 / 219卷

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

187-AGFD

引用

页码：U54 / U55

页数：2

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