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  - 2021
UR  - http://hdl.handle.net/10481/67277
AB  - The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source
of antioxidants is vegetables due to their content of different...
LA  - eng
PB  - MDPI
KW  - Antioxidant capacity
KW  - Thermal processing
KW  - Animal origin food
KW  - In vitro digestion–fermentation
KW  - In vitro fermentation
KW  - Gut microbiota
TI  - Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation
DO  - 10.3390/antiox10030445
ER  -