Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables.

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第一作者： Jessica Del Pilar,Ramírez-Anaya

第一单位： Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain.;Department of Computational Sciences and Technological Innovation, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, México.

作者： Jessica Del Pilar,Ramírez-Anaya ^[1] ; Ma Claudia,Castañeda-Saucedo ^[2] ; Manuel,Olalla-Herrera ^[3] ; Marina,Villalón-Mir ^[3] ; Herminia López-García de la,Serrana ^[3] ; Cristina,Samaniego-Sánchez ^[4]

作者单位： Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain.;Department of Computational Sciences and Technological Innovation, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, México. ^[1] Department of Nature Sciences, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, Mexico. ^[2] Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain. ^[3] Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain. csama@ugr.es. ^[4]

关键词 antioxidant capacity boil extra virgin olive oil fry mediterranean vegetables phenolic compounds

DOI 10.3390/antiox8080246

PMID 31357494

发布时间 2023-10-13

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Antioxidants (Basel, Switzerland)

2019年8卷8期

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Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables.

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Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables.

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