Published in
Taylor and Francis Group, International Journal of Food Sciences and Nutrition, sup2(60), p. 12-22
DOI: 10.1080/09637480802175212
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Effect of domestic cooking methods on the total antioxidant capacity of vegetables
Journal article published in 2009 by
Nicoletta Pellegrini,
Cristiana Miglio,
Daniele Del Rio,
Sara Salvatore,
Mauro Serafini,
Furio Brighenti 
This paper was not found in any repository, but could be made available legally by the author.
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