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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
...
Natural Products Chemistry. , 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-ftmdpi:oai:mdpi.com:_1420-3049_24_8_1555_&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 Multidisciplinary Digital Publishing Institute YR 2019 K1 phenolic compounds K1 matrix effect K1 carotenoid isomerization K1 tomato K1 onion K1 garlic K1 naringenin K1 lycopene JF Natural Products Chemistry 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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