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Impact of oil and salt on the anti-oxidant capacity and sensory acceptance of cooked Chinese kale and spinach
Updated：2024-02-27
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    • Impact of oil and salt on the anti-oxidant capacity and sensory acceptance of cooked Chinese kale and spinach

    • ZHU Ruixin , ZHENG Feifei , FAN Zhihong
    • Journal of China Agricultural University Vol. 23, Issue 2, (2018)

    • DOI： 10.11841/j.issn.1007-4333.2018.02.09     

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Related Institution

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