| 000 | 00895 a2200229 4500 | ||
|---|---|---|---|
| 005 | 20250518090330.0 | ||
| 008 | ####s 0 0 eng d | ||
| 022 | _a0022-1155 | ||
| 024 | 7 |
_a10.1007/s13197-019-04108-7 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLafarga, Tomás | |
| 245 | 0 | 0 |
_aBioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce ( _h[electronic resource] |
| 260 |
_bJournal of food science and technology _cFeb 2020 |
||
| 300 |
_a754-763 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aVillaró, Silvia | |
| 700 | 1 | _aRivera, Ana | |
| 700 | 1 | _aBobo, Gloria | |
| 700 | 1 | _aAguiló-Aguayo, Ingrid | |
| 773 | 0 |
_tJournal of food science and technology _gvol. 57 _gno. 2 _gp. 754-763 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/s13197-019-04108-7 _zAvailable from publisher's website |
| 999 |
_c30690733 _d30690733 |
||