Impact of Different Cooking Methods on Food Quality - Retention of Antioxidant Compound in Black Carrot -

v1

Type:Journal Article

0 views

[![NobleID](https://www.nobleid.org/api/badge/0DBBAF36.svg?ark=w1%2F20260515%2F0DBBAF36)](https://nobleid.org/work/w1/20260515/0DBBAF36)

ARK Inflections

Bibliometric Analysis

Impact metrics, research fronts, co-authorship networks →

Authors & Claims

Paper Authors