Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

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2018-06
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Lafarga, Tomás
Viñas Almenar, InmaculadaViñas Almenar, Inmaculada - ORCID ID
Bobo, Gloria
Simó Cruanyes, Joan
Aguiló-Aguayo, IngridAguiló-Aguayo, Ingrid - ORCID ID
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