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

Author:

Ramírez-Anaya Jessica del Pilar,Samaniego-Sánchez Cristina,Castañeda-Saucedo Ma. Claudia,Villalón-Mir Marina,de la Serrana Herminia López-García

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. The ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power’’: The FRAP assay;Benzie;Analytical Biochemistry,1996

4. Phenolic compounds in olives and olive oil;Boskou,2009

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;Food Science and Technology,1995

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