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      The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

      Author(s): , ,
      Publication date Created:
      Publication date (Print):
      Journal: Food Chemistry
      Publisher: Elsevier BV

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          Journal
          Title: Food Chemistry
          Abbreviated Title: Food Chemistry
          Publisher: Elsevier BV
          ISSN (Print): 03088146
          Publication date Created: December 2005
          Publication date (Print): December 2005
          Volume: 93
          Issue: 4
          Pages: 713-718
          Article
          DOI: 10.1016/j.foodchem.2004.12.038
          SO-VID: 8b0d014f-83eb-451f-adca-4108005fa06e
          Copyright © © 2005
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