[1]
Çubukçu, H.C., Kılıçaslan, N.S.D. and Durak, İlker 2019. Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion: an experimental in vitro study. São Paulo Medical Journal. 137, 5 (Oct. 2019), 407–413.