Frying veg in olive oil 'boosts antioxidants'
Potato, pumpkin, tomato and aubergines had higher levels of antioxidants when fried in oil, a new study has found
You have now reached your article limit
Already a registered user or member? SIGN IN HERE
To continue reading, register today for free access Register now
Five reasons to register today
- Access selection of articles from our industry-leading magazines
- Regular newsletters to keep you on top of key developments
- Bookmark and retrieve your favourite articles
- Comment on stories and share your opinions
- Find out about special publications and events
Already a registered user or member? SIGN IN HERE