FOLATES IN FOODS - REACTIVITY, STABILITY DURING PROCESSING, AND NUTRITIONAL IMPLICATIONS

被引：0
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作者：
HAWKES, JG
VILLOTA, R
机构：
来源：
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1989年 / 28卷 / 06期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：439 / 538
页数：100
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