The Effect of Cooking on Total Polyphenolic Content and Antioxidant Activity of Selected Vegetables

Author： Şengül Memnune   Yildiz Hilal   Kavaz Arzu  

Publisher： Taylor & Francis Ltd

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.17, Iss.3, 2014-03, pp. : 481-490

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