ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT OF WATER EXTRACTS OF BORAGO OFFICINALIS L.: INFLUENCE OF PLANT PART AND COOKING PROCEDURE

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Bibliographic Details
Published inItalian journal of food science Vol. 22; no. 2; p. 156
Main Authors García-Herreros, C, García-Iñiguez, M, Astiasarán, I, Ansorena, D
Format Journal Article
LanguageEnglish
Published Pinerolo Codon Publications 01.04.2010
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ISSN:1120-1770
2239-5687