Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/41652
Title: The effect of cooking methods on vitamin C content, total phenolics content and total antioxidant activity of selected vegetables.
Authors: Wong, KW
Wachtel-Galor, S
Benzie, IFF 
Issue Date: 2006
Source: Nutrition 2006, Spain, September 2006, p. 76 How to cite?
URI: http://hdl.handle.net/10397/41652
Appears in Collections:Conference Paper

Show full item record

Page view(s)

32
Last Week
0
Last month
Checked on Oct 15, 2017

Google ScholarTM

Check



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.