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A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds

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 a low temperature for a short time, except for frying and microwaving, for which there appea...

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Detalles Bibliográficos
Autores principales:	Ambra, Roberto, Lucchetti, Sabrina, Pastore, Gianni
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838846/ https://www.ncbi.nlm.nih.gov/pubmed/35163926 http://dx.doi.org/10.3390/molecules27030661

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