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Navajas-Porras B, Pérez-Burillo S, Valverde-Moya Á, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation. Antioxidants. 2021; 10(3):445. https://doi.org/10.3390/antiox10030445

Navajas-Porras, Beatriz, Sergio Pérez-Burillo, Álvaro Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, and José Ángel Rufián-Henares. 2021. "Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation" Antioxidants 10, no. 3: 445. https://doi.org/10.3390/antiox10030445

Navajas-Porras, B., Pérez-Burillo, S., Valverde-Moya, Á., Hinojosa-Nogueira, D., Pastoriza, S., & Rufián-Henares, J. Á. (2021). Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation. Antioxidants, 10(3), 445. https://doi.org/10.3390/antiox10030445