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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2016

Alea: 197

Orrialdeak: 466-473

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2015.10.139 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus