Bibliographic Details
| Title: |
[Not Available]. |
| Transliterated Title: |
Efecto de la cocción sobre la capacidad antioxidante y calidad sensorial de la coliflor mínimamente procesada. |
| Authors: |
González-Fandos E; Food Technology Department. Universidad de La Rioja. Logroño, La Rioja. elena.gonzalez@unirioja.es., Simón A |
| Source: |
Nutricion hospitalaria [Nutr Hosp] 2016 Mar 25; Vol. 33 (2), pp. 119. Date of Electronic Publication: 2016 Mar 25. |
| Publication Type: |
Journal Article |
| Journal Info: |
Publisher: Grupo Aran Country of Publication: Spain NLM ID: 9100365 Publication Model: Electronic Cited Medium: Internet ISSN: 1699-5198 (Electronic) Linking ISSN: 02121611 NLM ISO Abbreviation: Nutr Hosp Subsets: MEDLINE |
| Database: |
MEDLINE Ultimate |
