Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

Published 2011 View Full Article

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Title
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 128, Issue 3, Pages 627-633
Publisher
Elsevier BV
Online
2011-04-16
DOI
10.1016/j.foodchem.2011.03.070

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