不同烹調方法對台灣鄉土蔬菜 — 紅甘藷葉中多酚類含量及生體可利用率之影響

Type
article
Resource
台灣營養學會雜誌.(32):37-45.
Date Issued
2007
Author(s)
劉珍芳
Lin YL; Chen CM; Hu SP; Chang WH; Liu JF;
Subjects
保健營養學系
期刊論文
URI

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