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Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues

✍ Scribed by Cruz, Rebeca; Gomes, Teresa; Ferreira, Anabela; Mendes, Eulália; Baptista, Paula; Cunha, Sara; Pereira, José Alberto; Ramalhosa, Elsa; Casal, Susana

Book ID: 121187121
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 946 KB
Volume: 145
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2013.08.038

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