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1 Ergebnisse
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The Changes in Content and True Retention of Bioactive Comp..:
Jin, Mingeun
;
Kim, Minju
;
Choi, Jung-Min
.
Journal of the Korean Society of Food Science and Nutrition. 51 (2022) 4 - p. 334-343 , 2022
Link:
https://doi.org/10.3746/jkfn.2022.51.4.334
RT Journal T1 <Title>The Changes in Content and True Retention of Bioactive Compounds in Peppers according to the Cooking Method Used</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3746_jkfn.2022.51.4.334&Exemplar=1&LAN=DE A1 Jin, Mingeun A1 Kim, Minju A1 Choi, Jung-Min A1 Kim, Younghwa PB The Korean Society of Food Science and Nutrition YR 2022 SN 1226-3311 SN 2288-5978 JF Journal of the Korean Society of Food Science and Nutrition VO 51 IS 4 SP 334 OP 343 LK http://dx.doi.org/https://doi.org/10.3746/jkfn.2022.51.4.334 DO https://doi.org/10.3746/jkfn.2022.51.4.334 SF ELIB - SuUB Bremen
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