Cite
HARVARD Citation
Gu, R. et al. (2021). Effects of household cooking methods on changes of tissue structure, phenolic antioxidant capacity and active component bioaccessibility of quinoa. Food chemistry. p. . [Online].
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Gu, R. et al. (2021). Effects of household cooking methods on changes of tissue structure, phenolic antioxidant capacity and active component bioaccessibility of quinoa. Food chemistry. p. . [Online].