Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven.
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Bioavailability of Glucosinolates and Their Breakdown Products: Impact of ProcessingThe effect of cooking on the phytochemical content of vegetables.The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications
P2860
Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven.
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2013 nî lūn-bûn
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2013年の論文
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Chemical profile and sensory p ...... by a new radiofrequency oven.
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Chemical profile and sensory p ...... by a new radiofrequency oven.
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Chemical profile and sensory p ...... by a new radiofrequency oven.
@en
Chemical profile and sensory p ...... by a new radiofrequency oven.
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Chemical profile and sensory p ...... by a new radiofrequency oven.
@en
Chemical profile and sensory p ...... by a new radiofrequency oven.
@nl
P2093
P50
P1433
P1476
Chemical profile and sensory p ...... d by a new radiofrequency oven
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P2093
Attilio Visconti
Ohad Karneili
Sam Bernhardt
Silvana Cavella
P304
P356
10.1016/J.FOODCHEM.2013.01.028
P577
2013-01-23T00:00:00Z