Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity
作者
Ana Cristina Silva de Lima,José Diogo da Rocha Viana,Luiz Bruno de Sousa Sabino,Larissa Morais Ribeiro da Silva,Natália Kellen Vieira da Silva,Paulo Henrique Machado de Sousa