Effect of cooking on antioxidant capacity and sensorial quality of minimally processed cauliflower
- González-Fandos, E.
- Simón, A.
ISSN: 1699-5198, 0212-1611
Année de publication: 2016
Volumen: 33
Número: 2
Pages: 373-378
Type: Article
Revue:
Nutricion Hospitalaria
Dépôt institutionnel:
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