Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes

Publication date: Available online 8 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Maite Domínguez-Fernández, Ángel Irigoyen, Angelina Vargas, Iziar A. Ludwig, María-Paz DE. Peña, Concepción Cid
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research