Effect of different cooking methods on the percent variation of fat, moisture, α-tocopherol and β-carotene contents in 5 spicesa.
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https://figshare.com/articles/dataset/Effect_of_different_cooking_methods_on_the_percent_variation_of_fat_moisture_-tocopherol_and_-carotene_contents_in_5_spices_sup_a_sup_/4958075
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资源简介：
Effect of different cooking methods on the percent variation of fat, moisture, α-tocopherol and β-carotene contents in 5 spicesa.
创建时间：
2017-05-02
