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Elsevier, Innovative Food Science and Emerging Technologies, (47), p. 412-420

DOI: 10.1016/j.ifset.2018.04.008

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Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

Journal article published in 2018 by Tomás Lafarga, Inmaculada Viñas ORCID, Gloria Bobo ORCID, Joan Simó ORCID, Ingrid Aguiló-Aguayo ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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