Published in
Elsevier, Trends in Food Science and Technology, (123), p. 28-36, 2022
DOI: 10.1016/j.tifs.2022.02.022
Links
Tools
Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
Journal article published in 2022 by
Julián Lozano-Castellón 
,
José Fernando Rinaldi de Alvarenga ,
Anna Vallverdú-Queralt,
Rosa M. Lamuela-Raventós
,
José Fernando Rinaldi de Alvarenga ,
Anna Vallverdú-Queralt,
Rosa M. Lamuela-Raventós
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 