Effect of domestic cooking methods on the total antioxidant capacity of vegetables.
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Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance.Non-enzymatic antioxidant capacity assays: Limitations of use in biomedicine.Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants.
P2860
Effect of domestic cooking methods on the total antioxidant capacity of vegetables.
description
2009 nî lūn-bûn
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2009年の論文
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2009年学术文章
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2009年学术文章
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2009年学术文章
@zh-cn
2009年学术文章
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2009年学术文章
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2009年学术文章
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2009年學術文章
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2009年學術文章
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name
Effect of domestic cooking methods on the total antioxidant capacity of vegetables.
@en
Effect of domestic cooking methods on the total antioxidant capacity of vegetables.
@nl
type
label
Effect of domestic cooking methods on the total antioxidant capacity of vegetables.
@en
Effect of domestic cooking methods on the total antioxidant capacity of vegetables.
@nl
prefLabel
Effect of domestic cooking methods on the total antioxidant capacity of vegetables.
@en
Effect of domestic cooking methods on the total antioxidant capacity of vegetables.
@nl
P2093
P2860
P50
P1476
Effect of domestic cooking methods on the total antioxidant capacity of vegetables
@en
P2093
Cristiana Miglio
Nicoletta Pellegrini
Sara Salvatore
P2860
P356
10.1080/09637480802175212
P478
60 Suppl 2
P577
2009-03-02T00:00:00Z