We found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleInfluence of Cooking Methods on Antioxidant Activity of Vegetables.AuthorsJiménez-Monreal, A. M.; García-Diz, L.; Martínez-Tomé, M.PublicationJournal of Food Science, 2009, Vol 74, Issue 3, pH97ISSN0022-1147Publication typearticleDOI10.1111/j.1750-3841.2009.01091.x