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International Journal of Food Sciences and Nutrition Volume 65, 2014 - Issue 7
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Food Composition and Analysis

Determination of several families of phytochemicals in different pre-cooked convenience vegetables: effect of lifetime and cooking

M. Isabel Alarcón-FloresResearch Group “Analytical Chemistry of Contaminants”, Department of Chemistry and Physics, Research Center for Agricultural and Food Biotechnology (BITAL), University of Almería, Agrifood Campus of International Excellence AlmeriaSpain
,
Francisco Hernández-SánchezResearch Group “Analytical Chemistry of Contaminants”, Department of Chemistry and Physics, Research Center for Agricultural and Food Biotechnology (BITAL), University of Almería, Agrifood Campus of International Excellence AlmeriaSpain
,
Roberto Romero-GonzálezResearch Group “Analytical Chemistry of Contaminants”, Department of Chemistry and Physics, Research Center for Agricultural and Food Biotechnology (BITAL), University of Almería, Agrifood Campus of International Excellence AlmeriaSpain
,
Patricia Plaza-BolañosResearch Group “Analytical Chemistry of Contaminants”, Department of Chemistry and Physics, Research Center for Agricultural and Food Biotechnology (BITAL), University of Almería, Agrifood Campus of International Excellence AlmeriaSpain
,
J. Luis Martínez VidalResearch Group “Analytical Chemistry of Contaminants”, Department of Chemistry and Physics, Research Center for Agricultural and Food Biotechnology (BITAL), University of Almería, Agrifood Campus of International Excellence AlmeriaSpain
&
Antonia Garrido FrenichResearch Group “Analytical Chemistry of Contaminants”, Department of Chemistry and Physics, Research Center for Agricultural and Food Biotechnology (BITAL), University of Almería, Agrifood Campus of International Excellence AlmeriaSpainCorrespondence[email protected]
Pages 791-796 | Received 24 Jan 2014, Accepted 10 Apr 2014, Published online: 15 May 2014

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