(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.
Revue:
International Journal of Food Sciences and Nutrition

ISSN: 1465-3478,  0963-7486

Année de publication: 2022

Volumen: 73

Número: 2

Pages: 184-194

Type: Article

DOI: 10.1080/09637486.2021.1966396 GOOGLE SCHOLAR
La source de données: Scopus