Effect of conventional and microwave cooking conditions on quality and antioxidant activity of Chinese kale (Brassica alboglabra)
Author:
Funder
Kasetsart University Research and Development Institute
Publisher
Elsevier BV
Reference44 articles.
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3. Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega);Armesto;International Journal of Food Science and Nutrition,2019
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