Emma Chiavaro

1. Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables
   2010/03/10 by Nicoletta Pellegrini, Emma Chiavaro, Claudio Gardana +6 · 1 voice · 4 citations
   Biochemistry, Genetics and Molecular Biology · Medicine · #Genomics, phytochemicals, and oxidative stress #Antioxidant Activity and Oxidative Stress #Phytochemicals and Antioxidant Activities