Effect of cooking on antioxidant capacity and sensorial quality of minimally processed cauliflower

  1. González-Fandos, E.
  2. Simón, A.
Journal:
Nutricion Hospitalaria

ISSN: 1699-5198,  0212-1611

Year of publication: 2016

Volume: 33

Issue: 2

Pages: 373-378

Type: Article

DOI: 10.20960/NH.119 GOOGLE SCHOLAR lock_openOpen access editor
Institutional repository: lock_openOpen access Editor
Data source: Scopus