Effects of different preparation and cooking processes on the bioactive molecules of Allium vegetables
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Date
Journal Title
Journal ISSN
Volume Title
dc.identifier.issn
dc.identifier.doi
10.3389/fnut.2024.1350534
dc.identifier.other
WOS:001261261000001
dc.description.volume
dc.description.issue
Publisher
FRONTIERS MEDIA SA
DOI
10.3389/fnut.2024.1350534