Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes

1. Domínguez-Fernández, M.
2. Irigoyen, Á.
3. Vargas-Alvarez, M.D.L.A.
4. Ludwig, I.A.
5. De Peña, M.-P.
6. Cid, C.

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DOI: 10.1016/J.IJGFS.2021.100389 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10171/63357

Dadun. Depósito Académico Digital de la Universidad de Navarra: lock_openOpen access Handle

Data source: Scopus