Effect of different cooking methods and flesh color on antioxidant activity [μmol TE∙100g-1] 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_color_on_antioxidant_activity_mol_TE_100g_sup_-1_sup_in_potato_tubers_grown_under_organic_and_conventional_systems_/3216625
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资源简介：
Effect of different cooking methods and flesh color on antioxidant activity [μmol TE∙100g-1] in potato tubers grown under organic and conventional systems.
创建时间：
2016-05-04
