Search
Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods
Abstract
Citations
-
4 0
CrossRef
-
0
Web of Science
-
4 2
Scopus
Authors (11)
-
Grzegorz Kosewski
-
Izabela Bolesławska
-
Magdalena Kowalówka
-
Barbara Więckowska
-
Anna Główka
-
Anna Morawska
-
Karol Jakubowski
-
Małgorzata Dobrzyńska
-
Piotr Miszczuk
-
Juliusz Przysławski
Cite as
Full text
full text is not available in portal
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
seen 69 times