Effect of cooking methods on the antioxidant capacity of foods of animal origin submitted to in vitro digestion-fermentation

1. Navajas-Porras, B.
2. Pérez-Burillo, S.
3. Valverde-Moya, Á.
4. Hinojosa-Nogueira, D.
5. Pastoriza, S.
6. Rufián-Henares, J.Á.

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DOI: 10.3390/ANTIOX10030445 GOOGLE SCHOLAR lock_openOpen access editor

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