Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
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2018-05-28
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Lafarga, Tomás
Bobo, Gloria
Viñas Almenar, Inmaculada
Zudaire Villanueva, Lorena
Simó Cruanyes, Joan
Aguiló-Aguayo, Ingrid
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International Journal of Gastronomy and Food Science, 2018, vol. 13, p. 134-139