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.
Aldizkaria:
Antioxidants

ISSN: 2076-3921

Argitalpen urtea: 2022

Alea: 11

Zenbakia: 12

Mota: Artikulua

DOI: 10.3390/ANTIOX11122324 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus