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1 Ergebnisse
1
The effect of different cooking methods on the antioxidant ..:
Özbek, Yağmur Demirel
;
Saral, Özlem
Czech Journal of Food Sciences. , 2023
Link:
https://hdl.handle.net/11436/8661
RT Journal T1
The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)
UL https://suche.suub.uni-bremen.de/peid=base-fterdoganuniv:oai:acikerisim.erdogan.edu.tr:11436_8661&Exemplar=1&LAN=DE A1 Özbek, Yağmur Demirel A1 Saral, Özlem PB Czech Academy Agricultural Sciences YR 2023 K1 Boiling K1 Microwave K1 Stir-fry K1 Total phenolic content K1 Wild chard JF Czech Journal of Food Sciences LK http://dx.doi.org/https://hdl.handle.net/11436/8661 DO https://hdl.handle.net/11436/8661 SF ELIB - SuUB Bremen
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