Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods
Kosewski, Grzegorz, Górna, Ilona, Bolesławska, Izabela, Kowalówka, Magdalena, Więckowska, Barbara, K.Główka, Anna, Morawska, Anna, Jakubowski, Karol, Dobrzyńska, Małgorzata, Miszczuk, Piotr, PrzysławsLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.08.048
Date:
August, 2017
File:
PDF, 520 KB
english, 2017