D. A. Kumar, S. Anusha, Swathi Oruganti, Manaswini Deshpande, A. Zehra, A. Tiwari
{"title":"Raw versus cooked vegetable juice","authors":"D. A. Kumar, S. Anusha, Swathi Oruganti, Manaswini Deshpande, A. Zehra, A. Tiwari","doi":"10.1007/S13749-014-0066-6","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":19468,"journal":{"name":"Nutrafoods","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2015-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrafoods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/S13749-014-0066-6","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}