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NTIS 바로가기Preventive nutrition and food science, v.22 no.4, 2017년, pp.353 - 358
Hwang, Eun-Sun
The effects of different cooking methods on total bioactive compound content were determined, and in vitro antioxidant activity in 80% ethanolic extracts of Brussels sprouts was evaluated by spectrophotometric methods. Compared to uncooked, steamed, and microwaved Brussels sprouts extracted with 80%...
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