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.
Revue:
Antioxidants

ISSN: 2076-3921

Année de publication: 2021

Volumen: 10

Número: 3

Pages: 1-23

Type: Article

DOI: 10.3390/ANTIOX10030445 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus