Výsledky vyhledávání - "Abigail J. O'Keefe"

Akademický článek

Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil

Autor: Catherine Peyrot des Gachons, Abigail J. O’Keefe, Louise Slade, Gary K. Beauchamp

Publikováno v: Scientific Reports, Vol 11, Iss 1, Pp 1-9 (2021)

Abstract The Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic

Externí odkaz: https://doaj.org/article/f38a15eec2b64fbbbdec4de344bb6aa4

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Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil

Autor: Gary K. Beauchamp, Abigail J. O’Keefe, Catherine Peyrot des Gachons, Louise Slade

Publikováno v: Scientific Reports, Vol 11, Iss 1, Pp 1-9 (2021)
Scientific Reports

The Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic compounds

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5e89e93eb953a7c60dbe9b279fad073
https://doaj.org/article/f38a15eec2b64fbbbdec4de344bb6aa4

Zobrazit plný text záznamu

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