Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing

  1. Ruiz-Cano, D.
  2. Pérez-Llamas, F.
  3. Frutos, M.J.
  4. Arnao, M.B.
  5. Espinosa, C.
  6. López-Jiménez, J.Á.
  7. Castillo, J.
  8. Zamora, S.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2014

Volume: 160

Pages: 134-140

Type: Article

DOI: 10.1016/J.FOODCHEM.2014.03.091 GOOGLE SCHOLAR
Data source: Scopus