Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation
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Navajas-Porras, B.; Pérez-Burillo, S.; Valverde-Moya, Á.J.; Hinojosa-Nogueira, D.; Pastoriza, S.; Rufián-Henares, J.Á. Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation. Antioxidants 2020, 9, 1312. https://doi.org/10.3390/antiox9121312
Navajas-Porras B, Pérez-Burillo S, Valverde-Moya ÁJ, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation. Antioxidants. 2020; 9(12):1312. https://doi.org/10.3390/antiox9121312
Chicago/Turabian StyleNavajas-Porras, Beatriz, Sergio Pérez-Burillo, Álvaro J. Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, and José Á. Rufián-Henares. 2020. "Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation" Antioxidants 9, no. 12: 1312. https://doi.org/10.3390/antiox9121312