The effect of cooking methods on total phenolics and...

Food Chemistry 2005 Vol. 93; Iss. 4

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

Nihal Turkmen, Ferda Sari, Y. Sedat Velioglu
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Volume:
93
Year:
2005
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2004.12.038
File:
PDF, 210 KB
english, 2005
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