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International Journal of Food Sciences and Nutrition Volume 70, 2019 - Issue 2
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Food Composition and Analysis

Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega)

Jorge ArmestoÁrea de Tecnología de los Alimentos, Facultad de Ciencias, Universidad de Vigo, Ourense, SpainView further author information
,
Lucía Gómez-LimiaÁrea de Tecnología de los Alimentos, Facultad de Ciencias, Universidad de Vigo, Ourense, SpainView further author information
,
Javier CarballoÁrea de Tecnología de los Alimentos, Facultad de Ciencias, Universidad de Vigo, Ourense, SpainView further author information
&
Sidonia MartínezÁrea de Tecnología de los Alimentos, Facultad de Ciencias, Universidad de Vigo, Ourense, SpainCorrespondence[email protected]
View further author information
Pages 136-149 | Received 13 Mar 2018, Accepted 27 May 2018, Published online: 23 Jul 2018

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