Changes in Phenolic Composition and Antioxidant Activity of Virgin Olive Oil during Frying | Olive Wellness Institute

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Changes in Phenolic Composition and Antioxidant Activity of Virgin Olive Oil during Frying

Changes in Phenolic Composition and Antioxidant Activity of Virgin Olive Oil during Frying

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Article citation: Gomez-Alonso S et al. Changes in Phenolic Composition and Antioxidant Activity of Virgin Olive Oil during Frying. J. Agric. Food Chem. 2003;51: 667-672.

Link to view/access: https://dx.doi.org/10.1021/jf025932w