Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to in vitro digestion-fermentation
FI: 5,014
Type: Article
Artículo original
Year: 2020
Writers
Navajas-Clubs, B; Perez-Burillo, S; Valverde-Moya, AJ; Hinojosa-Nogueira, D; Pastoriza, S; Rufian-Henares, J.A.
Magazine
Title: ANTIOXIDANTS
Quartile
- D1