Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins.
| Autor: | Kaşıkçı, Müzeyyen Berkel1 muzeyyen.berkel@cbu.edu.tr, Bağdatlıoğlu, Neriman1 |
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| Zdroj: | Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2022, Vol. 34 Issue 4, p1-10. 10p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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