Effect of ohmic and microwave cooking on some bioactive compounds of kohlrabi, turnip, potato, and radish

Asgar Farahnaky, Elaheh Kamali, Mohammad T. Golmakani, Mohsen Gavahian, Gholamreza Mesbahi, Mahsa Majzoobi

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)

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Agriculture & Biology

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Chemical Compounds