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Effect of Cooking Method on the Lutein and Polyphenol Contents in Edible Leaves of the Suioh Sweet Potato Cultivar
Effect of Cooking Method on the Lutein and Polyphenol Contents in Edible Leaves of the Suioh Sweet Potato Cultivar
2011
Sugawara Terumi
Negishi Yukiko
Kai Yumi
Ishiguro Koji
Oki Tomoyuki
Suda Ikuo
Keywords:
Cultivar
Biology
thesaurus
Polyphenol
Food science
Lutein
Correction
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