Effect of different cooking methods on the polyphenol concentration and antioxidant capacity of selected vegetables

Título:

Effect of different cooking methods on the polyphenol concentration and antioxidant capacity of selected vegetables

Autor:

Sergio Girão Barroso

Ano:

2015

DOI:

10.1080/15428052.2015.1058203

Revista:

Journal of Culinary Science & Technology

ISSN:

15428044

Home:

[http://www.tandfonline.com/doi/full/10.1080/15428052.2015.1058203]

Idioma:

Inglês

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