Effects of Different Cooking Methods on Antioxidant Profile, Antioxidant Capacity, and Physical Characteristics of Artichoke (Q61937962)
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scientific article published on 24 September 2008
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effects of Different Cooking Methods on Antioxidant Profile, Antioxidant Capacity, and Physical Characteristics of Artichoke |
scientific article published on 24 September 2008 |
Statements
Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke (English)
Nicoletta Pellegrini
Attilio Visconti
Cristiana Miglio
30 August 2008