MICROWAVE AND TRADITIONAL COOKING METHODS: EFFECT OF COOKING ON ANTIOXIDANT CAPACITY AND PHENOLIC COMPOUNDS CONTENT OF SEVEN VEGETABLES
FAUSTA NATELLA, FEDERICA BELELLI, ARIANNA RAMBERTI, CRISTINA SCACCINIVolume:
34
Year:
2010
Language:
english
Pages:
1
DOI:
10.1111/j.1745-4514.2009.00316.x
File:
PDF, 159 KB
english, 2010