Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
出版年份 2022 全文链接
标题
Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
作者
关键词
Healthy fat, Phenolic compounds, Carotenoids, Acrylamide, Vitamin E, Bioavailability
出版物
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 123, Issue -, Pages 28-36
出版商
Elsevier BV
发表日期
2022-02-25
DOI
10.1016/j.tifs.2022.02.022
参考文献
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