Effect of different methods of vegetable preparation on their concentration of polyphenols and antioxidant capacity

Título:

Effect of different methods of vegetable preparation on their concentration of polyphenols and antioxidant capacity

Autor:

Manuela Dolinsky

Ano:

2016

Revista:

Journal of Culinary Science & Technology

ISSN:

15428044

Idioma:

Inglês

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