Effect of different cooking methods on the polyphenol concentration and antioxidant capacity of selected vegetables
Dolinsky, Manuela, Agostinho, Carolina, Ribeiro, Danielle, Rocha, Gabrielle De Souza, Barroso, Sérgio Girão, Ferreira, Daniele, Polinati, Renata, Ciarelli, Gustavo, Fialho, ElianeТом:
14
Мова:
english
Журнал:
Journal of Culinary Science & Technology
DOI:
10.1080/15428052.2015.1058203
Date:
January, 2016
Файл:
PDF, 1.06 MB
english, 2016
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