Effects of different cooking methods on bioactive compound content and antioxidant activity of water spinach (Ipomoea aquatica)
Crossref DOI link: https://doi.org/10.1007/s10068-015-0104-1
Published Online: 2015-06-30
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Thi, Nhuan Do
Hwang, Eun-Sun
Text and Data Mining valid from 2015-06-01
