doi.org/10.1016/j.foodchem.2015.04.124

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

..., H. López-García de la Serrana
15
Food Chemistry9.80
Volume: 188, Pages: 430 - 438
Published: Apr 28, 2015
Paper Fields
Paper Details
Title
Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques
DOI
doi.org/10.1016/j.foodchem.2015.04.124
Published Date
Apr 28, 2015
Journal
Food Chemistry
Volume
188
Pages
430 - 438
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