TY  - GEN 
AU  - Ramirez Anaya, Jessica del Pilar
AU  - Samaniego Sánchez, Cristina
AU  - Castañeda Saucedo, Claudia
AU  - Villalón Mir, Marina
AU  - López García De La Serrana, Herminia
PY  - 2015
UR  - https://hdl.handle.net/10481/106532
AB  - Potato, tomato, eggplant and pumpkin were deep fried, sautéed and boiled in Mediterranean extra virgin
olive oil (EVOO), water, and a water/oil mixture (W/O). We determined the contents of fat, moisture, total
phenols (TPC) and eighteen phenolic...
LA  - eng
PB  - Elsevier
TI  - Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques
DO  - 10.1016/j.foodchem.2015.04.124
ER  -