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Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods
Abstract
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Authors (11)
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Grzegorz Kosewski
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Izabela Bolesławska
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Magdalena Kowalówka
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Barbara Więckowska
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Anna Główka
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Anna Morawska
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Karol Jakubowski
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Małgorzata Dobrzyńska
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Piotr Miszczuk
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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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