Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables

  1. Juániz, I.
  2. Ludwig, I.A.
  3. Huarte, E.
  4. Pereira-Caro, G.
  5. Moreno-Rojas, J.M.
  6. Cid, C.
  7. De Peña, M.-P.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2016

Volume: 197

Pages: 466-473

Type: Article

DOI: 10.1016/J.FOODCHEM.2015.10.139 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus