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    Domestic Sautéing with EVOO: Change in the Phenolic Profile

    Domestic Sautéing with EVOO: Change in the Phenolic Profile by Julián Lozano-Castellón, Anna Vallverdú-Queralt, José Fernando Rinaldi de Alvarenga, Montserrat Illán, Xavier Torrado-Prat, Rosa Maria Lamuela-Raventós

    Published 2020-01-01
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  2. 2
    Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the <i>sofrito</i> Technique

    Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the <i>sofrito</i> Technique by José Fernando Rinaldi de Alvarenga, Paola Quifer-Rada, Fernanda Francetto Juliano, Sara Hurtado-Barroso, Montserrat Illan, Xavier Torrado-Prat, Rosa Maria Lamuela-Raventós

    Published 2019-04-01
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