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Using Extra Virgin Olive Oil to Cook Vegetables Enhances Po..:
Rinaldi de Alvarenga, José Fernando
;
Quifer Rada, Paola
;
Francetto Juliano, Fernanda
...
Reproducció del document publicat a: https://doi.org/10.3390/molecules24081555. , 2019
Link:
http://hdl.handle.net/2445/174913
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-ftubarcepubl:oai:diposit.ub.edu:2445_174913&Exemplar=1&LAN=DE A1 Rinaldi de Alvarenga, José Fernando A1 Quifer Rada, Paola A1 Francetto Juliano, Fernanda A1 Hurtado Barroso, Sara A1 Illán Villanueva, Montserrat A1 Torrado, Xavier A1 Lamuela Raventós, Rosa Ma PB MDPI YR 2019 K1 Oli d'oliva K1 Cuina mediterrània K1 Carotenoides K1 Polifenols K1 Procediments culinaris K1 Olive oil K1 Mediterranean cooking K1 Carotenoids K1 Polyphenols K1 Cooking techniques JF Reproducció del document publicat a: https://doi.org/10.3390/molecules24081555 LK http://hdl.handle.net/2445/174913 DO http://hdl.handle.net/2445/174913 SF ELIB - SuUB Bremen
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