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Article citation: Lozano-Castellón J, Vallverdú-Queralt A,  Rinaldi de Alvarenga JF, et al. Domestic Sautéing with EVOO: Change in the Phenolic Profile. Antioxidants (Basel). 2020 Jan; 9(1): 77

 

link to view/access: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022658/

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