Influence of heat treatment on antioxidant capacity and (poly) phenolic compounds of selected vegetables
I Juániz, IA Ludwig, E Huarte, G Pereira-Caro… - Food chemistry, 2016 - Elsevier
The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and griddled)
on the antioxidant capacity and (poly) phenolic compounds of onion, green pepper and …
on the antioxidant capacity and (poly) phenolic compounds of onion, green pepper and …
Influence of heat treatment on antioxidant capacity and (poly) phenolic compounds of selected vegetables
I Juániz, IA Ludwig, E Huarte… - Food …, 2016 - pubmed.ncbi.nlm.nih.gov
The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and griddled)
on the antioxidant capacity and (poly) phenolic compounds of onion, green pepper and …
on the antioxidant capacity and (poly) phenolic compounds of onion, green pepper and …
[PDF][PDF] Influence of heat treatment on antioxidant capacity and (poly) phenolic 1
I Juániz, IA Ludwig, E Huarte, G Pereira - Food Chemistry, 2016 - academia.edu
The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and 23
griddled) on the antioxidant capacity and (poly) phenolic compounds of onion, green 24 …
griddled) on the antioxidant capacity and (poly) phenolic compounds of onion, green 24 …
Influence of heat treatment on antioxidant capacity and (poly) phenolic compounds of selected vegetables
I Juániz, IA Ludwig, E Huarte, G Pereira-Caro… - Food Chemistry, 2016 - infona.pl
The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and griddled)
on the antioxidant capacity and (poly) phenolic compounds of onion, green pepper and …
on the antioxidant capacity and (poly) phenolic compounds of onion, green pepper and …
[引用][C] Influence of heat treatment on antioxidant capacity and (poly) phenolic compounds of selected vegetables
I Juániz, IA Ludwig, E Huarte, G Pereira-Caro… - Food Chemistry, 2016 - cir.nii.ac.jp
Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected
vegetables | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 …
vegetables | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 …
Influence of heat treatment on antioxidant capacity and (poly) phenolic compounds of selected vegetables
I Juaniz, IA Ludwig, E Huarte, G Pereira-Caro… - 2016 - dadun.unav.edu
The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and griddled)
on the antioxidant capacity and (poly) phenolic compounds of onion, green pepper and …
on the antioxidant capacity and (poly) phenolic compounds of onion, green pepper and …
Influence of heat treatment on antioxidant capacity and (poly) phenolic compounds of selected vegetables.
I Juániz, IA Ludwig, E Huarte, G Pereira-Caro… - 2015 - cabidigitallibrary.org
The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and griddled)
on the antioxidant capacity and (poly) phenolic compounds of onion, green pepper and …
on the antioxidant capacity and (poly) phenolic compounds of onion, green pepper and …
[PDF][PDF] Influence of heat treatment on antioxidant capacity and (poly) phenolic 1
I Juániz, IA Ludwig, E Huarte, G Pereira - Food Chemistry, 2016 - core.ac.uk
The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and 23
griddled) on the antioxidant capacity and (poly) phenolic compounds of onion, green 24 …
griddled) on the antioxidant capacity and (poly) phenolic compounds of onion, green 24 …
Influence of heat treatment on antioxidant capacity and (poly) phenolic compounds of selected vegetables.
I Juániz, IA Ludwig, E Huarte, G Pereira-Caro… - Food …, 2015 - europepmc.org
The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and griddled)
on the antioxidant capacity and (poly) phenolic compounds of onion, green pepper and …
on the antioxidant capacity and (poly) phenolic compounds of onion, green pepper and …
[PDF][PDF] Influence of heat treatment on antioxidant capacity and (poly) phenolic 1
I Juániz, IA Ludwig, E Huarte, G Pereira - Food Chemistry, 2016 - academia.edu
The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and 23
griddled) on the antioxidant capacity and (poly) phenolic compounds of onion, green 24 …
griddled) on the antioxidant capacity and (poly) phenolic compounds of onion, green 24 …