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Journal: Molecules, 2019
Volume: 24
Number: 1555
1555
Article: Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique
Authors: by José Fernando Rinaldi de Alvarenga, Paola Quifer-Rada, Fernanda Francetto Juliano, Sara Hurtado-Barroso, Montserrat Illan, Xavier Torrado-Prat and Rosa Maria Lamuela-Raventós
Link: https://www.mdpi.com/1420-3049/24/8/1555

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