| 标题 |
The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Bradley W. Bolling; Jeffrey B. Blumberg; C.-Y. Oliver Chen 出版日期:2010 |
| 求助人 | |
| 下载 |
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(2025-6-4)