Phytochemical profile and antioxidant activity of caper berries (Capparis spinosa L.): Evaluation of the influence of the fermentation process

  1. Jiménez-López, J.
  2. Ruiz-Medina, A.
  3. Ortega-Barrales, P.
  4. Llorent-Martínez, E.J.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2018

Alea: 250

Orrialdeak: 54-59

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2018.01.010 GOOGLE SCHOLAR
Datuen iturria: Scopus