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.
Revue:
Antioxidants

ISSN: 2076-3921

Année de publication: 2022

Volumen: 11

Número: 12

Type: Article

DOI: 10.3390/ANTIOX11122324 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus