Article Versions Notes

Nartea A, Fanesi B, Giardinieri A, Campmajó G, Lucci P, Saurina J, Pacetti D, Fiorini D, Frega NG, Núñez O. Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures. Foods. 2022; 11(19):3041. https://doi.org/10.3390/foods11193041

Nartea, Ancuta, Benedetta Fanesi, Alessandra Giardinieri, Guillem Campmajó, Paolo Lucci, Javier Saurina, Deborah Pacetti, Dennis Fiorini, Natale Giuseppe Frega, and Oscar Núñez. 2022. "Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures" Foods 11, no. 19: 3041. https://doi.org/10.3390/foods11193041

Nartea, A., Fanesi, B., Giardinieri, A., Campmajó, G., Lucci, P., Saurina, J., Pacetti, D., Fiorini, D., Frega, N. G., & Núñez, O. (2022). Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures. Foods, 11(19), 3041. https://doi.org/10.3390/foods11193041