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Journal: Antioxidants, 2019
Volume: 8
Number: 551
551
Article: Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito
Authors: by Ana Beltrán Sanahuja, Saray López De Pablo Gallego, Salvador E. Maestre Pérez, Arantzazu Valdés García and María Soledad Prats Moya
Link: https://www.mdpi.com/2076-3921/8/11/551

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