Publication | Open Access
Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables
31
Citations
33
References
2019
Year
Food ChemistryNutritionUltrasound ProcessingPhenolic CompoundsFood Bioactive CompoundFood AnalysisFood QualityPhytochemicalAntioxidant CapacityPolyphenolicsHealth Sciences
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