Domestic Sautéing with EVOO: Change in the Phenolic Profile

por Lozano-Castellón, Julián, Vallverdú-Queralt, Anna, Rinaldi de Alvarenga, José Fernando, Illán, Montserrat, Torrado-Prat, Xavier, Lamuela-Raventós, Rosa Maria
Publicado 2020

Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique

por Rinaldi de Alvarenga, José Fernando, Quifer-Rada, Paola, Francetto Juliano, Fernanda, Hurtado-Barroso, Sara, Illan, Montserrat, Torrado-Prat, Xavier, Lamuela-Raventós, Rosa Maria
Publicado 2019