Published October 2, 2022 | Version v1
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Relationship of thermal treatment and antioxidant capacity in cooked foods

Creators

  • 1. University of Granada

Description

This is supplemental information of the paper "Relationship of thermal treatment and antioxidant capacity in cooked foods", submitted for publication to Antioxidants.

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Supplemental information .pdf

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Funding

Stance4Health – Smart Technologies for personAlised Nutrition and Consumer Engagement 816303
European Commission