NAVEENA, N.; VISHNUVARDHANA RAO, A.; BHASKARACHARY, K. Effect of Boiling and Juicing on the Content of Polyphenols, Invitro Bioaccessibility and Antioxidant Activity of Commonly Consumed Vegetables and Fruits. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 53, n. 4, p. 365–379, 2016. DOI: 10.21048/ijnd.2016.53.4.8396. Disponível em: http://informaticsjournals.com/index.php/ijnd/article/view/8396. Acesso em: 30 apr. 2024.