Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables - Concepedia

Concepedia

Publication | Closed Access

Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables

143

Citations

29

References

2015

Year

Isabel Juániz, Iziar A. Ludwig, Estíbaliz Huarte, Gema Pereira‐Caro, José Manuel Moreno‐Rojas, Concepción Cid, María-Paz De Peña

Food ChemistryPhenolic CompoundsPolyphenolicsFood Bioactive CompoundPhytochemicalAntioxidant CapacityHeat TreatmentVegetable Production

References

	Year	Citations

Page 1