Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichoke
Keywords:
Artichokes
Cynara
Polyphenols
Culinary techniques
Antioxidant
Phenolic acids
LC-MS/MS
Note:
This is an open access article under the CC BY-NC-ND license
Citation:
Dominguez-Fernandez, M. (Maite); Irigoyen, A. (Angel); Vargas, A. (Angelina); et al. "Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichoke". International Journal of Gastronomy and Food Science. (25), 2021, 100389
Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.