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.
Journal:
International Journal of Gastronomy and Food Science
ISSN: 1878-4518, 1878-450X
Year of publication: 2021
Volume: 26
Type: Article