Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes
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Published:2021-10
Issue:
Volume:25
Page:100389
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ISSN:1878-450X
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Container-title:International Journal of Gastronomy and Food Science
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language:en
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Short-container-title:International Journal of Gastronomy and Food Science
Author:
Domínguez-Fernández Maite,
Irigoyen Ángel,
Vargas-Alvarez Maria de los AngelesORCID,
Ludwig Iziar A.ORCID,
De Peña María-Paz,
Cid Concepción
Cited by
23 articles.
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