Impact of Boiling on Phytochemicals and Antioxidant Activity of Green Vegetables Consumed in the Mediterranean Diet

AuthID
 P-00A-B6F
5
Author(s)
Tipo de Documento
Article
Year published
2015
Publicado
in FOOD & FUNCTION, ISSN: 2042-6496
Volume: 6, Número: 4, Páginas: 1157-1163 (7)
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Wos®
Scopus®
Crossref®22
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84927643466
Wos: WOS:000354522900011
Source Identifiers
ISSN: 2042-6496
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