New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional cooking methods: A foodomics study

Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Julián Lozano-Castellón, Gabriele Rocchetti, Anna Vallverdú-Queralt, Montserrat Illán, Xavier Torrado-Prat, Rosa María Lamuela-Raventós, Luigi Lucini
Source: Food Chemistry - Category: Food Science Source Type: research