Article citation: Gómez-Alonso S, Fregapane G, Salvador MD, Gordon MH. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J Agric Food Chem. 2003;51(3):667–72.
Link to view/access: https://www.researchgate.net/profile/Sergio_Gomez-Alonso/publication/10943052_Changes_in_Phenolic_Composition_and_Antioxidant_Activity_of_Virgin_Olive_Oil_during_Frying/links/00b495233167162612000000.pdf
