Effects of Stir‐Fry Cooking with Different Edible Oils on the Phytochemical Composition of Broccoli | Olive Wellness Institute

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Effects of Stir‐Fry Cooking with Different Edible Oils on the Phytochemical Composition of Broccoli

Effects of Stir‐Fry Cooking with Different Edible Oils on the Phytochemical Composition of Broccoli

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Article citation: Moreno DA, López‐Berenguer C, García‐Viguera C. Effects of Stir‐Fry Cooking with Different Edible Oils on the Phytochemical Composition of Broccoli. J Food Sci. 2007;72(1).

Link to view/access: https://www.researchgate.net/profile/Diego_A_Moreno/publication/5850788_Effects_of_Stir-Fry_Cooking_with_Different_Edible_Oils_on_the_Phytochemical_Composition_of_Broccoli/links/0046352dcf41fe2fa2000000.pdf