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Effect of ohmic and microwave cooking on some bioactive compounds of kohlrabi, turnip, potato, and radish

Crossref DOI link: https://doi.org/10.1007/s11694-018-9873-6

Published Online: 2018-06-30

Published Print: 2018-12

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

Authors

Farahnaky, Asgar

Kamali, Elaheh

Golmakani, Mohammad T.

Gavahian, Mohsen https://orcid.org/0000-0002-4904-0519
Mesbahi, Gholamreza

Majzoobi, Mahsa
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Text and Data Mining valid from 2018-06-30
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Article History

Received: 21 May 2018

Accepted: 27 June 2018

First Online: 30 June 2018