The implication of unknown bioactive compounds and cooking techniques in relations between the variety in fruit and vegetable intake and inflammation. (Q43884062)
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scientific article published on 30 March 2011
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The implication of unknown bioactive compounds and cooking techniques in relations between the variety in fruit and vegetable intake and inflammation. |
scientific article published on 30 March 2011 |
Statements
The implication of unknown bioactive compounds and cooking techniques in relations between the variety in fruit and vegetable intake and inflammation (English)
M Ángeles Zulet
1 reference
1384; author reply 1384-5