Publikationen, an denen er mitarbeitet Ángel Irigoyen Barrio (2)

2021

  1. Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes

    International Journal of Gastronomy and Food Science, Vol. 25

2015

  1. Assessment of total (Free and Bound) phenolic compounds in spent coffee extracts

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 17, pp. 4327-4334