Work

Effect of Principal Nutrition Ingredient on Leaf Vegetables Under the Microwave and the Blanching

Year: 2011

Type: article

Source: Northern Horticulture

Author: DU Xiao-yan

Institution: Inner Mongolia University for Nationalities

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2384245689

FWCI:

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Related to: 10