Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini

  1. Llorent-Martínez, E.J.
  2. Ortega-Vidal, J.
  3. Ruiz-Riaguas, A.
  4. Ortega-Barrales, P.
  5. Fernández-de Córdova, M.L.
Revista:
Food Research International

ISSN: 1873-7145,  0963-9969

Any de publicació: 2020

Volum: 129

Tipus: Article

DOI: 10.1016/J.FOODRES.2019.108798 GOOGLE SCHOLAR
Font de les dades: Scopus