Effect of ohmic and microwave cooking on some bioactive compounds of kohlrabi, turnip, potato, and radish

Effect of ohmic and microwave cooking on some bioactive compounds of kohlrabi, turnip, potato, and radish

Year2018
Author高莫森*
Author count1
Created date2021-09-30
Author order第四(以上)作者
Corresponding author
Publication year2018
Publication month6
Journal nameJournal of Food Measurement and Characterization
Publication area美國
Volume12(2)
Issue0
Start page2561
End page2569
Publication type
Review system
LanguageForeign Language