检索结果 - Ali Ikram
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Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale) 由 Waseem Khalid, Ali Ikram, Muhammad Nadeem, Muhammad Sajid Arshad, Sarah de Oliveira Rodrigues, Jorge Pamplona Pagnossa, Ammar AL‐Farga, Moses Vernonxious Madalitso Chamba, Gaber El‐Saber Batiha, Hyrije Koraqi
出版 2023Artigo
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Food science
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Carotenoid
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16S ribosomal RNA
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Bioavailability
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Brassica
Brassica oleracea
Calorie