Huarte, E. (., Juaniz, I. (., Cid-Canda, C. (., & Peña, M. (. P. d. (2021). Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (cynara cardunculus L. var. altilis DC).
Citação norma ChicagoHuarte, E. (Estibaliz)|||/items/79ebe8c4-4166-4f78-a5ea-24e0eac1b8ad, I. (Isabel)|||/items/8d32987c-2020-42be-88d9-08e927551a32 Juaniz, C. (Concepción)|||/items/e0b35b0b-38b6-46f6-87fa-ee5cf58bf903 Cid-Canda, y M.P. (María Paz) de|||/items/573639ac-cfd4-4c83-ad42-32def0ce5522 Peña. Impact of Blanching and Frying Heating Rate/time On the Antioxidant Capacity and (poly)phenols of Cardoon Stalks (cynara Cardunculus L. Var. Altilis DC). 2021.
Citação norma MLAHuarte, E. (Estibaliz)|||/items/79ebe8c4-4166-4f78-a5ea-24e0eac1b8ad, I. (Isabel)|||/items/8d32987c-2020-42be-88d9-08e927551a32 Juaniz, C. (Concepción)|||/items/e0b35b0b-38b6-46f6-87fa-ee5cf58bf903 Cid-Canda, y M.P. (María Paz) de|||/items/573639ac-cfd4-4c83-ad42-32def0ce5522 Peña. Impact of Blanching and Frying Heating Rate/time On the Antioxidant Capacity and (poly)phenols of Cardoon Stalks (cynara Cardunculus L. Var. Altilis DC). 2021.