Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation

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Authors: Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares

Journal title: Antioxidants

Journal number: 10/3

Journal publisher: MDPI

Published year: 2021

Published pages: 445

DOI identifier: 10.3390/antiox10030445

ISSN: 2076-3921