Publication not explained
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
Featured Image
Read the Original
This page is a summary of: ブロッコリの諸成分変化に及ぼすブランチングとマイクロ波加熱の影響, Nippon Shokuhin Kagaku Kogaku Kaishi, January 2014, Japanese Society for Food Science and Technology,
DOI: 10.3136/nskkk.61.278.
You can read the full text:
Contributors
The following have contributed to this page