Antioxidant activity and phenolic content of water extracts of borago officinalis I.: Influence of plant part and cooking procedure

  1. García-Herreros, C.
  2. García-Iñiguez, M.
  3. Astiasarán, I.
  4. Ansorena, D.
Revue:
Italian Journal of Food Science

ISSN: 1120-1770

Année de publication: 2010

Volumen: 22

Número: 2

Pages: 156-164

Type: Article

GOOGLE SCHOLAR
La source de données: Scopus