Bioactive compounds in Spanish extra virgin olive oils: Migration and stability according to the culinary technique used

Author:

Córdoba Rosario Pérez,Quesada-Granados José Javier,Ramírez-Anaya Jessica del Pilar,Peña-Díaz Jaime,Blanca-Herrera Rosa,Samaniego-Sánchez Cristina

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

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3. Effects of conventional heating on the stability of major olive oil phenolics compounds by tandem mass spectrometry and isotope dilution assay;Attya;Molecules,2010

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5. Ciencia y tecnología culinaria;Bello,1998

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