Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega)

  1. Armesto, J.
  2. Gómez-Limia, L.
  3. Carballo, J.
  4. Martínez, S.
Aldizkaria:
International Journal of Food Sciences and Nutrition

ISSN: 1465-3478,  0963-7486

Argitalpen urtea: 2019

Alea: 70

Zenbakia: 2

Orrialdeak: 136-149

Mota: Artikulua

DOI: 10.1080/09637486.2018.1482530 GOOGLE SCHOLAR
Datuen iturria: Scopus