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Effect of different cooking methods on phytochemical content and antioxidant capacity of Platycodon grandiflorum root

Crossref DOI link: https://doi.org/10.1007/s10068-015-0206-9

Published Online: 2015-10-31

Published Print: 2015-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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