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Impact of Different Cooking Methods on Food Quality- Retention of Antioxidant Compound in Black Carrot -
Impact of Different Cooking Methods on Food Quality- Retention of Antioxidant Compound in Black Carrot -
2019
Si-Yeon Kim
Kim Young Soon
Hyeonbin O
Phyrim Lee
Keywords:
Food quality
Food science
Antioxidant
Polyphenol
Chemistry
Anthocyanin
quality characteristics
cooking methods
Correction
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