Antioxidant activity of lactic-fermented Chinese cabbage
Resource
Food chemistry,115(3),912-917.
Food Chemistry, 115(3), 912-917
Journal
Food Chemistry
Journal Volume
115
Journal Issue
3
Pages
912-917
Date Issued
2009
Author(s)
Type
journal article
File(s)![Thumbnail Image]()
Loading...
Name
12.pdf
Size
24.11 KB
Format
Adobe PDF
Checksum
(MD5):96cad4a315b1d9f8bd6a511115c0f889