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New Research: Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars https://t.co/fV8GWBzAyT #Sustainable #FoodSystems
New Research: Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars https://t.co/fV8GWBzAyT #Sustainable #FoodSystems