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Effect of cooking on the antioxidant properties of coloured peppers
Author(s):
Ai Mey Chuah
,
Ya-Chi Lee
,
Tomoko Yamaguchi
,
Hitoshi Takamura
,
Li-Jun Yin
,
Teruyoshi Matoba
Publication date
Created:
November 2008
Publication date
(Print):
November 2008
Journal:
Food Chemistry
Publisher:
Elsevier BV
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There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
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Functional role of amyloid
Author and article information
Journal
Title:
Food Chemistry
Abbreviated Title:
Food Chemistry
Publisher:
Elsevier BV
ISSN (Print):
03088146
Publication date Created:
November 2008
Publication date (Print):
November 2008
Volume
: 111
Issue
: 1
Pages
: 20-28
Article
DOI:
10.1016/j.foodchem.2008.03.022
SO-VID:
debbf6d5-1633-49f6-be6b-bca67adb6d6b
Copyright ©
© 2008
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