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