(Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?

  1. Huarte, E.
  2. Trius-Soler, M.
  3. Domínguez-Fernández, M.
  4. De Peña, M.-P.
  5. Cid, C.
Aldizkaria:
International Journal of Food Sciences and Nutrition

ISSN: 1465-3478,  0963-7486

Argitalpen urtea: 2022

Alea: 73

Zenbakia: 2

Orrialdeak: 184-194

Mota: Artikulua

DOI: 10.1080/09637486.2021.1966396 GOOGLE SCHOLAR
Datuen iturria: Scopus