Domestic Sautéing with EVOO: Change in the Phenolic Profile
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Lozano-Castellón, J.; Vallverdú-Queralt, A.; Rinaldi de Alvarenga, J.F.; Illán, M.; Torrado-Prat, X.; Lamuela-Raventós, R.M. Domestic Sautéing with EVOO: Change in the Phenolic Profile. Antioxidants 2020, 9, 77. https://doi.org/10.3390/antiox9010077
Lozano-Castellón J, Vallverdú-Queralt A, Rinaldi de Alvarenga JF, Illán M, Torrado-Prat X, Lamuela-Raventós RM. Domestic Sautéing with EVOO: Change in the Phenolic Profile. Antioxidants. 2020; 9(1):77. https://doi.org/10.3390/antiox9010077
Chicago/Turabian StyleLozano-Castellón, Julián, Anna Vallverdú-Queralt, José F. Rinaldi de Alvarenga, Montserrat Illán, Xavier Torrado-Prat, and Rosa M. Lamuela-Raventós. 2020. "Domestic Sautéing with EVOO: Change in the Phenolic Profile" Antioxidants 9, no. 1: 77. https://doi.org/10.3390/antiox9010077