配料加工影响烘焙小吃中西兰花植物化学物质的生物可及性

IF 3.2 Q2 NUTRITION & DIETETICS Current Developments in Nutrition Pub Date : 2024-07-01 Epub Date: 2024-06-29 DOI:10.1016/j.cdnut.2024.102246
Alvaro Cruz-Carrion , Faye M A Langston , Andrew P Neilson , John R Bows , Geoff R Nash , Mario G Ferruzzi
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Ingredient Processing Influences the Bioaccessibility of Broccoli Phytochemical From Baked Snacks
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来源期刊
Current Developments in Nutrition
Current Developments in Nutrition NUTRITION & DIETETICS-
CiteScore
5.30
自引率
4.20%
发文量
1327
审稿时长
8 weeks
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