Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables
Other Titles:
Heat treatment on antioxidant capacity and phenolics of vegetables
Keywords:
Phenolics
Flavonoids
Chlorogenic acids
Antioxidants
Vegetables
Heat treatment
Materias Investigacion::Ciencias de la Salud::Nutrición y dietética
Project:
the European Social Funds (ESF).
PIUNA (Plan de Investigación de la Universidad de Navarra).
Spanish Ministry of Economy and Competitiveness (AGL2014-52636-P)
Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA)
Citation:
Juániz I, Ludwig IA, Huarte E, Pereira-Caro G, Moreno-Rojas JM, Cid C, et al. Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables. Food Chem 2016;197(Pt A):466-473
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