Work

Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

Year: 2011

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2011.03.070

Authors: Teresa Mazzeo, Denis N’Dri, Emma Chiavaro, Attilio Visconti, Vincenzo Fogliano, Nicoletta Pellegrini

Institutions: University of Parma, University of Naples Federico II

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W1992403585

FWCI: 7.609

Cites: 30

Cited by: 182

Related to: 10