Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology

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KALKAN I., YÜCECAN S.

Marmara Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi (MÜSBED), vol.3, no.Suppl 1, pp.8-16, 2013 (Peer-Reviewed Journal)

• Publication Type: Article / Article
• Volume: 3 Issue: Suppl 1
• Publication Date: 2013
• Doi Number: 10.5455/musbed.20130118092619
• Journal Name: Marmara Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi (MÜSBED)
• Page Numbers: pp.8-16
• Istanbul Medipol University Affiliated: Yes