Effect of cooking on antioxidant activity of the pea (Pisum sativum L.) cultivar with purple pods

被引：0
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作者：
Hiemori-Kondo, Miki [1 ]
机构：
[1] Tokushima Bunri Univ, Food Nutr, Tokushima, Tokushima, Japan
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2018年 / 256卷
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
92
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页数：1
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