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
Statistics and impact
0 citas en
Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.