Sources of variation and ANOVA results „F” for effect of different cooking methods and flesh color on antioxidant activity in potato tubers (see “Table 7”).

Figshare2016-05-04 更新2026-04-29 收录

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https://figshare.com/articles/dataset/Sources_of_variation_and_ANOVA_results_F_for_effect_of_different_cooking_methods_and_flesh_color_on_antioxidant_activity_in_potato_tubers_see_Table_7_/3216643 数据链接链接失效反馈

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Sources of variation and ANOVA results „F” for effect of different cooking methods and flesh color on antioxidant activity in potato tubers (see “Table 7”).

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2016-05-04

Sources of variation and ANOVA results „F” for effect of different cooking methods and flesh color on antioxidant activity in potato tubers (see “Table 7”).

资源简介：

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