TY  - JOUR
AU  - Navajas-Porras, Beatriz
AU  - Pérez-Burillo, Sergio
AU  - Valverde-Moya, Álvaro Jesús
AU  - Hinojosa-Nogueira, Daniel
AU  - Pastoriza, Silvia
AU  - Rufián-Henares, José Ángel
PY  - 2020
DO  - 10.3390/antiox9121312
SN  - 2076-3921
UR  - https://hdl.handle.net/10668/26810
T2  - Antioxidants (Basel, Switzerland)
AB  - The antioxidant capacity of foods is essential to complement the body's own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity,...
LA  - en
KW  - antioxidant capacity
KW  - cooking methods
KW  - in vitro digestion–fermentation
KW  - plant foods
KW  - thermal processing
TI  - Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion-Fermentation.
TY  - research article
VL  - 9
ER  -