Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation
Author:
Affiliation:
1. UNIFESP, Bioscience Department, Santos, Brazil
2. UNICAMP, School of Applied Sciences, Santos, Brazil
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2016.1140121
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5. Effect Sizes Based on Means
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