Effect of superheated steam and conventional steam roasting on nutraceutical quality of several vegetables-Reference-Cited by-同舟云学术

Effect of superheated steam and conventional steam roasting on nutraceutical quality of several vegetables

Published:2021-09 Issue: Volume:149 Page:112014
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ceccanti Costanza^ORCID,Pellegrini Elisa^ORCID,Guidi Lucia

Publisher

Elsevier BV

Subject

Food Science

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