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不同蒸煮条件下绿西兰花和紫芽西兰花的抗氧化性能

Q2 Agricultural and Biological Sciences
Bioscience Horizons Pub Date : 2012-01-01 DOI:10.1093/BIOHORIZONS/HZS004
Y. Porter
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引用次数: 42

摘要

©作者2012。牛津大学出版社出版。这是一篇在知识共享署名非商业许可(http://creativecommons.org/licenses/by-nc/2.5)条款下发布的开放获取文章，该许可允许在任何媒介上不受限制的非商业使用、分发和复制，前提是正确引用原始作品。1卷5 2012 10.1093/biohorizons/hzs004
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Antioxidant properties of green broccoli and purple-sprouting broccoli under different cooking conditions
© The Author 2012. Published by Oxford University Press. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/2.5), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. 1 Volume 5 2012 10.1093/biohorizons/hzs004
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来源期刊
Bioscience Horizons
Bioscience Horizons Agricultural and Biological Sciences-Agricultural and Biological Sciences (all)
CiteScore
1.50
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0.00%
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