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

  1. Ramírez-Anaya, J.D.P.
  2. Samaniego-Sánchez, C.
  3. Castañeda-Saucedo, M.C.
  4. Villalón-Mir, M.
  5. De La Serrana, H.L.-G.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2015

Alea: 188

Orrialdeak: 430-438

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2015.04.124 GOOGLE SCHOLAR
Datuen iturria: Scopus