| 标题 |
[高分]
Cooking Loss of Major Onion Antioxidants and the Comparison of Onion Soups Prepared in Different Ways |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Science and Technology Research 作者:Makiko TAKENAKA; Kazuko NANAYAMA; Isamu OHNUKI; Masanobu UDAGAWA; Eisuke SANADA; Seiichiro ISOBE 出版日期:2004 |
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(2025-6-4)