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Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

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Article citation: Ramírez-Anaya JP, Samaniego-Sánchez C, Castañeda-Saucedo M, Villalón-Mir M, de la Serrana H. Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food Chem. 2015;188:430–8.

Link to view/access: http://www.sciencedirect.com/science/article/pii/S0308814615006810?via%3Dihub