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Evaluation of the vegetables nutritive values based on 'three degree' method.
Evaluation of the vegetables nutritive values based on 'three degree' method.
2019
Liu Yanjun
Liu Zhe
Meng Xianghong
Lu Baiyi
Keywords:
root crops
Nutritive values
Nutrient
Spinach
Linoleic acid
Biology
Food science
Degree (temperature)
leafy vegetables
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