Boari, Francesca <br/><br/>
Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants.  [electronic resource] 

 -  International journal of food sciences and nutrition  Nov 2013 
 - 870-6 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1465-3478 
<br/><br/><label>Standard No.: </label>10.3109/09637486.2013.799125  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Asparagus Plant<br/>Beta vulgaris<br/>Cooking--methods<br/>Diet, Mediterranean<br/>Hot Temperature<br/>Humans<br/>Microwaves<br/>Nitrates--chemistry<br/>Nutritive Value<br/>Oxidation-Reduction<br/>Plants, Edible--chemistry<br/>Steam<br/>Taraxacum<br/>Urtica dioica<br/>Water