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Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale ( Brassica oleracea var. acephala cv. Galega)
Armesto, Jorge, Gómez-Limia, Lucía, Carballo, Javier, Martínez, SidoniaLanguage:
english
Journal:
International Journal of Food Sciences and Nutrition
DOI:
10.1080/09637486.2018.1482530
Date:
July, 2018
File:
PDF, 1.41 MB
english, 2018