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

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