Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke

Rosalia Ferracane, Nicoletta Pellegrini, Attilio Visconti, Giulia Graziani, Emma Chiavaro, Cristiana Miglio, Vincenzo Fogliano*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

100 Citations (Scopus)

Fingerprint Dive into the research topics of 'Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences

Chemical Compounds