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Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots — Shihan Bao (2022) | RDL Network
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Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots
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Xiangyu Sun
Northwest A&F University
Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots
Article
2022
en
Authors
+4 more
SB
Shihan Bao
XL
Xinjie Li
TL
Tian Lan
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