TY  - GEN 
AU  - Samaniego Sánchez, Cristina
AU  - Martín-del-Campo, Sandra Teresita
AU  - Castañeda Saucedo, Claudia
AU  - Blanca Herrera, Rosa María
AU  - Quesada Granados, José Javier
AU  - Ramírez Anaya, Jessica del Pilar
PY  - 2021
UR  - https://hdl.handle.net/10481/92923
AB  - Avocado virgin oil (AVO) was used during eggplant deep-frying, boil, and boil in a water- oil mixture (W/O). There were measured the contents of moisture, dry matter, fat, total (TPC) and ten individual phenols, antioxidant activity (ABTS and DPPH),...
LA  - eng
PB  - MDPI
KW  - Mexican avocado oil
KW  - Phytosterols
KW  - Stanols
KW  - Polyphenols
KW  - Fatty acids
KW  - Antioxidant activity
KW  - Fry
KW  - Thermal treatment
KW  - Boil
TI  - Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant
DO  - 10.3390/foods10081790
ER  -