Influence of Cooking Methods on Antioxidant Activity of...

Journal of Food Science 2009 Vol. 74; Iss. 3

Influence of Cooking Methods on Antioxidant Activity of Vegetables

A. M. Jiménez-Monreal, L. García-Diz, M. Martínez-Tomé, M. Mariscal, M. A. Murcia
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Volume:
74
Year:
2009
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2009.01091.x
File:
PDF, 196 KB
english, 2009
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