Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)
- Huarte, E.
- Juániz, I.
- Cid, C.
- de Peña, M.-P.
Revista:
International Journal of Gastronomy and Food Science
ISSN: 1878-4518, 1878-450X
Any de publicació: 2021
Volum: 26
Tipus: Article