Influence of cooking methods on antioxidant activity of vegetables.
Jiménez-Monreal AM; García-Diz L; Martínez-Tomé M; Mariscal M; Murcia MA; Journal Of Food Science, 2009, vol. 74, issue 3, p H97, ISSN 17503841. ISBN 17503841.

Full Text Resources Located for this Citation

View article on EBSCOhost(Login required)
View article via CrossRef