Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation
FI: 6,313
Type: Article
Artículo original
Year: 2021
Writers
Navajas-Porras, B; Perez-Burillo, S; Valverde-Moya, A; Hinojosa-Nogueira, D; Pastoriza, S; Rufian-Henares, JA
Magazine
Title: ANTIOXIDANTS
Quartile
- D1