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
收藏
页码：U54 / U55
页数：2
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