Álvaro Valverde-Moya
2PUBLICATIONS
4CO-AUTHORS
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Publications (2)
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|Apr 03, 2021
Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation.Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Valverde-Moya
|Dec 29, 2020
Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion-Fermentation.Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Jesús Valverde-Moya
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