A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds
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DOI: 10.3390/molecules27030661
Abstract: The fate of phenolic compounds in oil and food during cooking vary according to the type of cooking. From a nutritional point of view, reviews largely suggest a preference for using extra-virgin olive oil at… read more here.
Keywords: review effects; oil cooking; oil; effects olive ... See more keywords