Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation

Artículo original

Año: 2021

Navajas-Porras, B; Perez-Burillo, S; Valverde-Moya, A; Hinojosa-Nogueira, D; Pastoriza, S; Rufian-Henares, JA

Título: ANTIOXIDANTS

• D1