Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods - Publication - Bridge of Knowledge

Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods

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Authors (11)

Grzegorz Kosewski
Ilona Górna
Izabela Bolesławska
Magdalena Kowalówka
Barbara Więckowska
Anna Główka
Anna Morawska
Karol Jakubowski
Małgorzata Dobrzyńska
Piotr Miszczuk
Juliusz Przysławski

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: Food Chemistry no. 240, pages 1092 - 1096,
ISSN: 0308-8146
ISSN:: 03088146
Publication year:: 2018
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2017.08.048
Verified by:: No verification

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