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.
Revue:
Food Research International

ISSN: 1873-7145,  0963-9969

Année de publication: 2020

Volumen: 129

Type: Article

DOI: 10.1016/J.FOODRES.2019.108798 GOOGLE SCHOLAR
La source de données: Scopus