Influence of heat treatment on antioxidant capacity and...

Food Chemistry 2016 / 04 Vol. 197

Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables

Juániz, Isabel, Ludwig, Iziar A., Huarte, Estibaliz, Pereira-Caro, Gema, Moreno-Rojas, Jose Manuel, Cid, Concepción, De Peña, María-Paz

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Volume:

197

Language:

english

Journal:

Food Chemistry

DOI:

10.1016/j.foodchem.2015.10.139

Date:

April, 2016

File:

PDF, 777 KB

english, 2016

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