Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)

  1. Huarte, E.
  2. Juániz, I.
  3. Cid, C.
  4. de Peña, M.-P.
Aldizkaria:
International Journal of Gastronomy and Food Science

ISSN: 1878-4518,  1878-450X

Argitalpen urtea: 2021

Alea: 26

Mota: Artikulua

DOI: 10.1016/J.IJGFS.2021.100415 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus