Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying
| Autor: | Cattivelli, Alice, Di Lorenzo, Adele, Conte, Angela, Martini, Serena, Tagliazucchi, Davide |
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| Zdroj: | In Journal of Food Composition and Analysis January 2023 115 |
| Databáze: | ScienceDirect |
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