Effects of Pre- and Post-Harvest, Technological and Cooking Treatments on Phenolic Compounds of the Most Important Cultivated Vegetables of the Genus Allium

AuthID
 P-011-3CM
3
Author(s)
Simal-Gandara, J
Document Type
Book Chapter
Year published
2018
Published
in Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds
Pages: 40-73
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