Article Versions Notes

Beltrán Sanahuja A, De Pablo Gallego SL, Maestre Pérez SE, Valdés García A, Prats Moya MS. Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito. Antioxidants. 2019; 8(11):551. https://doi.org/10.3390/antiox8110551

Beltrán Sanahuja, Ana, Saray López De Pablo Gallego, Salvador E. Maestre Pérez, Arantzazu Valdés García, and María Soledad Prats Moya. 2019. "Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito" Antioxidants 8, no. 11: 551. https://doi.org/10.3390/antiox8110551

Beltrán Sanahuja, A., De Pablo Gallego, S. L., Maestre Pérez, S. E., Valdés García, A., & Prats Moya, M. S. (2019). Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito. Antioxidants, 8(11), 551. https://doi.org/10.3390/antiox8110551