Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods

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

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DOI: 10.3390/ANTIOX11122324 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10630/38617

Data source: Scopus