TY  - GEN 
AU  - Ramírez Anaya, Jessica del Pilar
AU  - Castañeda Saucedo, M. Claudia
AU  - Olalla Herrera, Manuel
AU  - Villalón Mir, Marina
AU  - López Garcia de la Serrana, Herminia
AU  - Samaniego Sánchez, Cristina
PY  - 2019
UR  - https://hdl.handle.net/10481/106537
AB  - Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for
frying, boiling and sautéeing Mediterranean vegetables (potato, pumpkin, tomato and eggplant).
Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl...
LA  - eng
PB  - MDPI
KW  - Fry
KW  - Boil
KW  - Phenolic compounds
TI  - Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables
DO  - 10.3390/antiox8080246
ER  -