Volume 15, Issue 77 (2018)                   FSCT 2018, 15(77): 164-155 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Effect of various cooking methods on the antioxidant characteristics of turnip (Brassica rapa). FSCT 2018; 15 (77) :164-155
URL: http://fsct.modares.ac.ir/article-7-9611-en.html
Abstract:   (4517 Views)
This article has no abstract.
Full-Text [PDF 628 kb]   (2296 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2017/02/16 | Accepted: 2017/10/3 | Published: 2018/06/22

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.