Cooking techniques and nutritional quality of food: A comparison between traditional and innovative ways of cooking

Publication date: Available online 2 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sabrina Lobefaro, Claudia Piciocchi, Federica Luisi, Lorenzo Miraglia, Niko Romito, Roberto Luneia, Silvia Foti, Edoardo Mocini, Eleonora Poggiogalle, Andrea Lenzi, Lorenzo M. Donini
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research