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Veronica Dewanto

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Journal of Agricultural and Food Chemistry|August 9, 2002
Processed sweet corn has higher antioxidant activityVeronica Dewanto, Xianzhong Wu, Rui Hai Liu
Journal of Agricultural and Food Chemistry|May 2, 2002
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activityVeronica Dewanto, Xianzhong Wu, Kafui K Adom, et al.
Pageof 1

Showing results (1-10 of 2) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|August 9, 2002
Processed sweet corn has higher antioxidant activityVeronica Dewanto, Xianzhong Wu, Rui Hai Liu
Journal of Agricultural and Food Chemistry|May 2, 2002
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activityVeronica Dewanto, Xianzhong Wu, Kafui K Adom, et al.
Pageof 1