Analysis of Nutritional Components and Antioxidant Activity of Roasting Wooung (Burdock, Arctium lappa L.) and Jerusalem Artichoke (Helianthus tuberosus L.)

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ژورنال

عنوان ژورنال: The Korean Journal of Food And Nutrition

سال: 2016

ISSN: 1225-4339

DOI: 10.9799/ksfan.2016.29.6.870