Influence of Different Cooking Methods on Colour, Bioactive...

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International Journal of Food Properties 2016 / 06

Influence of Different Cooking Methods on Colour, Bioactive Compounds and Antioxidant Activity of Kale

Akdaş, Zelal Zuhal, Bakkalbaşı, Emre
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Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2016.1188308
Date:
June, 2016
File:
PDF, 13.77 MB
english, 2016
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