Article Versions Notes

Rinaldi de Alvarenga JF, Quifer-Rada P, Francetto Juliano F, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM. Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique. Molecules. 2019; 24(8):1555. https://doi.org/10.3390/molecules24081555

Rinaldi de Alvarenga, José Fernando, Paola Quifer-Rada, Fernanda Francetto Juliano, Sara Hurtado-Barroso, Montserrat Illan, Xavier Torrado-Prat, and Rosa Maria Lamuela-Raventós. 2019. "Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique" Molecules 24, no. 8: 1555. https://doi.org/10.3390/molecules24081555

Rinaldi de Alvarenga, J. F., Quifer-Rada, P., Francetto Juliano, F., Hurtado-Barroso, S., Illan, M., Torrado-Prat, X., & Lamuela-Raventós, R. M. (2019). Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique. Molecules, 24(8), 1555. https://doi.org/10.3390/molecules24081555