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Effects of different cooking methods on dietary polyphenol contents and the bioavailability of Ipomoea batatas Linn leaves
Effects of different cooking methods on dietary polyphenol contents and the bioavailability of Ipomoea batatas Linn leaves
2007
Ya-Ling Lin
Chiao-Ming Chen
Xue Ping Hu
Wen-Hsin Chang
Jen Fang Liu
Keywords:
Food science
Ipomoea
Bioavailability
Polyphenol
Dietary Polyphenol
Chemistry
cooking methods
Correction
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