Effect of different cooking methods on the content, true retention and percent variation of α-tocotrienol in unripe hot pepper and red pepper.
收藏Figshare2017-05-02 更新2026-04-29 收录
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https://figshare.com/articles/dataset/Effect_of_different_cooking_methods_on_the_content_true_retention_and_percent_variation_of_-tocotrienol_in_unripe_hot_pepper_and_red_pepper_/4958072
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资源简介：
Effect of different cooking methods on the content, true retention and percent variation of α-tocotrienol in unripe hot pepper and red pepper.
创建时间：
2017-05-02
