| 标题 |
LC–MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (Capsicum annuum cv. Piquillo) |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:Cristina Del Burgo-Gutiérrez; Concepción Cid; Iziar A. Ludwig; María-Paz De Peña 出版日期:2023 |
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(2025-6-4)