Effect of cooking and in vitro digestion on the...

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Food Research International 2017 / 4

Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products

Gallego, Marta, Mora, Leticia, Hayes, Maria, Reig, Milagro, Toldrá, Fidel
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2017.04.027
Date:
April, 2017
File:
PDF, 1.21 MB
english, 2017
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