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

标题
Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 188, Issue -, Pages 430-438
出版商
Elsevier BV
发表日期
2015-04-28
DOI
10.1016/j.foodchem.2015.04.124

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