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Boiling treatment affects the nutritional quality of the Algerian variety of red cabbage

Boiling treatment affects the nutritional quality of the Algerian variety of red cabbage

Benyoub, Cylia; Amellal-Chibane, Hayet; Boulekbech, Lila
URI: http://depot.umc.edu.dz/handle/123456789/13909
Date: 2022-10-11

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