@article{877960c34e354e1cb5c0e0496c71a390,
title = "Effect of different cooking regimes on rhubarb polyphenols",
keywords = "Anthocyanins, Anthraquinones, Antioxidants, Bioactivity, Cooking, Polyphenols, Stability, Stilbenes",
author = "McDougall, \{Gordon J.\} and Pat Dobson and Nikki Jordan-Mahy",
year = "2010",
month = mar,
day = "15",
doi = "10.1016/j.foodchem.2009.07.030",
language = "English",
volume = "119",
pages = "758--764",
journal = "Food Chemistry",
issn = "0308-8146",
number = "2",
}