期刊论文详细信息
| Emirates Journal of Food and Agriculture | |
| Effects of different cooking methods on the bioactivities of some spices | |
| Eric Wei Chiang Chan1 Hor Jeann Chan1 Sook Han Yik1 Su Fun Tan1 Joo Ee Lim1 Siew Ying Yee.1 Kim Yee Yap1 Pik Chean Goh1 | |
| 关键词: Antioxidant; Anti-tyrosinase; Antibacterial; Anti-quorum sensing; Microwave; Blanching; Boiling; | |
| DOI : 10.9755/ejfa.2015.04.069 | |
| 学科分类：农业科学（综合） | |
| 来源: United Arab Emirates University, Faculty of Food and Agriculture | |
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