Figures index

From

Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

Celia García-Rodríguez, Mª Ángeles Romero-Rodríguez, Mª Lourdes Vázquez-Odériz

Journal of Food and Nutrition Research. 2018, 6(4), 234-241 doi:10.12691/jfnr-6-4-5
  • Figure 1. TPC in the fresh product and after boiling or steam for different lengths of time
  • Figure 2. RP in the fresh product and after boiling and steaming for different lengths of time