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Azad, M. O. K., H. S. Choi, M. H. Rahman and Y. S. Lim. (2020). Cooking Methods Alter Bioaccessibility of the Bioactive Compounds in Purple Potato (<i>Solanum tuberosum</i> L. var. Bora Valley). Journal of Agricultural, Life and Environmental Sciences, 32(2), 77-89. doi:10.22698/jales.20200008