Work

Influence of processing on the antioxidant properties of fruit and vegetables

Year: 1999

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/s0924-2244(99)00023-0

Authors: M.C Nicoli, M Anese, M Parpinel

Institutions: University of Sassari, University of Bari Aldo Moro, Centro di Riferimento Oncologico

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2131676511

FWCI: 3.979

Cites: 49

Cited by: 866

Related to: 10