Effect of processing on major flavonoids in processed onions, green beans, and peas
- 28 February 1999
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 64 (2), 231-235
- https://doi.org/10.1016/s0308-8146(98)00136-8
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
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