Antioxidant properties of raw and processed cabbages

Author: Chun Ock Kyoung   Smith Nancy   Sakagawa Amber   Lee Chang Yong  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.55, Iss.3, 2004-05, pp. : 191-199

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content