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

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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
Effect of various cooking methods on the antioxidant characteristics of turnip (Brassica rapa)
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Article Type: Original paper | Subject: Food quality control
Received: 2017/02/16 | Accepted: 2017/10/3 | Published: 2018/06/22
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