Composition and Antioxidant Capacity of a Novel Beverage Produced with Green Tea and Minimally-Processed Byproducts of Broccoli

AuthID
 P-016-4VJ
4
Author(s)
Moreno D.A.
·
Carvajal M.
·
Garcia-Viguera C.
Document Type
Article
Year published
2011
Published
in Innovative Food Science and Emerging Technologies, ISSN: 14668564
Volume: 12, Issue: 3, Pages: 361-368 (7)
Indexing
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-79960086602
Source Identifiers
ISSN: 14668564
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