Effects of Pre- and Post-Harvest, Technological and Cooking Treatments on Phenolic Compounds of the Most Important Cultivated Vegetables of the Genus Allium — Rosa Pérez-Gregório (2018) | RDL Network
Effects of Pre- and Post-Harvest, Technological and Cooking Treatments on Phenolic Compounds of the Most Important Cultivated Vegetables of the Genus Allium
Patrícia Morales, Isabel Cristina Fernandes Rodrigues Ferreira, Ana Maria Carvalho, María de Cortes Sánchez‐Mata, Montaña Cámara, Virginia Fernández‐Ruiz, Manuel Pardo‐de‐Santayana, Javier Tardío
Patricia García‐Salas, Ana María Gómez‐Caravaca, David Arraéz-Román, Antonio Segura‐Carretero, Eduardo Guerra‐Hernández, Belén García‐Villanova, Alberto Fernandez Gutierrez
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