TY  - JOUR 
AU  - Navajas Porras, Beatriz
AU  - Pérez Burillo, Sergio
AU  - Valverde Moya, Álvaro Jesús
AU  - Hinojosa Nogueira, Daniel José
AU  - Pastoriza de la Cueva, Silvia
AU  - Rufián Henares, José Ángel
PY  - 2020
UR  - http://hdl.handle.net/10481/66518
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 di erent antioxidant capacity,...
LA  - eng
PB  - Mdpi
KW  - Antioxidant capacity
KW  - In vitro digestion–fermentation
KW  - Thermal processing
KW  - Cooking methods
KW  - Plant foods
TI  - Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation
DO  - 10.3390/antiox9121312
ER  -