Effect of different cooking methods and flesh colors on total phenolic contents [mg TPs g-1 DM] in potato tubers grown under organic and conventional systems.
收藏Figshare2016-05-04 更新2026-04-29 收录
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https://figshare.com/articles/dataset/Effect_of_different_cooking_methods_and_flesh_colors_on_total_phenolic_contents_mg_TPs_g_sup_-1_sup_DM_in_potato_tubers_grown_under_organic_and_conventional_systems_/3216604
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Effect of different cooking methods and flesh colors on total phenolic contents [mg TPs g-1 DM] in potato tubers grown under organic and conventional systems.
创建时间：
2016-05-04
