Cooking techniques and nutritional quality of food: A comparison between traditional and innovative ways of cooking
Sabrina Lobefaro, Claudia Piciocchi, Federica Luisi, Lorenzo Miraglia, Niko Romito, Roberto Luneia, Silvia Foti, Edoardo Mocini, Eleonora Poggiogalle, Andrea Lenzi, Lorenzo M. Donini
Topics & Concepts
Food scienceCooking methodsCarotenoidAntioxidantVitamin CVitaminNutrientMedicineChemistryBiochemistryOrganic chemistryNutritional Studies and DietConsumer Attitudes and Food LabelingNutrition, Genetics, and Disease