Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation

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

Journal title: Antioxidants

Journal number: 9/12

Journal publisher: MDPI

Published year: 2020

Published pages: 1312

DOI identifier: 10.3390/antiox9121312

ISSN: 2076-3921