Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)
| Autor: | Huarte, Estíbaliz, Juániz, Isabel, Cid, Concepción, de Peña, María-Paz |
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| Zdroj: | In International Journal of Gastronomy and Food Science December 2021 26 |
| Databáze: | ScienceDirect |
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