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	Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals
	Zhao, Chao; Liu, Yuanyuan; Lai, Shanshan; Cao, Hui; Guan, Yi; Cheang, Wai San; Liu, Bin; Zhao, Kewei; Miao, Song; Riviere, Celine
刊名	TRENDS IN FOOD SCIENCE & TECHNOLOGY
	2019
卷号	85页码:55-66
关键词	Domestic cooking Phytochemicals Biological properties Chemical profiles
ISSN号	0924-2244
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2887748
专题	福州大学
推荐引用方式 GB/T 7714	Zhao, Chao,Liu, Yuanyuan,Lai, Shanshan,et al. Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals[J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY,2019,85:55-66.
APA	Zhao, Chao.,Liu, Yuanyuan.,Lai, Shanshan.,Cao, Hui.,Guan, Yi.,...&Xiao, Jianbo.(2019).Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals.TRENDS IN FOOD SCIENCE & TECHNOLOGY,85,55-66.
MLA	Zhao, Chao,et al."Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals".TRENDS IN FOOD SCIENCE & TECHNOLOGY 85(2019):55-66.

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