Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
Study design not specified in the source record · J Agric Food Chem · 2008. Source record refreshed; an explanation has not been reviewed.
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Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
Ferracane R, Pellegrini N, Visconti A et al.
J Agric Food Chem · 2008
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- 18759447
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