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.
Aldizkaria:
Antioxidants

ISSN: 2076-3921

Argitalpen urtea: 2021

Alea: 10

Zenbakia: 3

Orrialdeak: 1-23

Mota: Artikulua

DOI: 10.3390/ANTIOX10030445 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus