Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables (Q43135524)
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scientific article published in April 2010
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables |
scientific article published in April 2010 |
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Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables (English)
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Nicoletta Pellegrini
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Claudio Gardana
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Teresa Mazzeo
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Daniele Contino
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Monica Gallo
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1 April 2010
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