Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil

✍ Scribed by Nick Kalogeropoulos; Anastasia Mylona; Antonia Chiou; Maria S. Ioannou; Nikolaos K. Andrikopoulos

• Book ID: 116725932
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 211 KB
• Volume: 40
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2006.07.003