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1 Ergebnisse
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Using Extra Virgin Olive Oil to Cook Vegetables Enhances Po..:
José Fernando Rinaldi de Alvarenga
;
Paola Quifer-Rada
;
Fernanda Francetto Juliano
...
https://www.mdpi.com/1420-3049/24/8/1555. , 2019
Link:
https://doi.org/10.3390/molecules24081555
RT Journal T1
Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:9d727fd2f8f042c7ba4f1d57840092fb&Exemplar=1&LAN=DE A1 José Fernando Rinaldi de Alvarenga A1 Paola Quifer-Rada A1 Fernanda Francetto Juliano A1 Sara Hurtado-Barroso A1 Montserrat Illan A1 Xavier Torrado-Prat A1 Rosa Maria Lamuela-Raventós PB MDPI AG YR 2019 K1 phenolic compounds K1 matrix effect K1 carotenoid isomerization K1 tomato K1 onion K1 garlic K1 naringenin K1 lycopene K1 Organic chemistry K1 QD241-441 JF https://www.mdpi.com/1420-3049/24/8/1555 LK http://dx.doi.org/https://doi.org/10.3390/molecules24081555 DO https://doi.org/10.3390/molecules24081555 SF ELIB - SuUB Bremen
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