Chapter 10<br><span style="font-weight:normal;">Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)

Advances in Molecular Gastronomy

(2024) Advances in Molecular Gastronomy: pp. -.

Chapter 10
Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)

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267pp. Published July 2024

ISBN: 978-1-64997-993-3

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