ArticleInternational journal of food science2021

Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad "Pecel" Vegetables and Its Peanut Sauce Dressing.

Gregorius Tsiompah et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.