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Effect of Different Cooking Methods on the Antioxidant Capacity and Related Antioxidant of Common Vegetables
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O621.254

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CHEN Yu-xia, GUO Chang-jiang, YANG Ji-jun, WEI Jing-yu, WU Jian-quan. Effect of Different Cooking Methods on the Antioxidant Capacity and Related Antioxidant of Common Vegetables[J]. Journal of Food Science and Biotechnology,2008,27(3).

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