Bioactive Components in Potatoes as Influenced by Thermal Processing

AuthID
 P-00G-QM6
3
Author(s)
Tipo de Documento
Book Chapter
Year published
2014
Publicado
in Processing and Impact on Active Components in Food
Páginas: 111-119
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84943519489
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