论文信息 - Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique - 字舞流文

Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique

R. Lamuela-Raventós | P. Quifer-Rada | M. Illán | José Fernando Rinaldi de Alvarenga | S. Hurtado-Barroso | Xavier Torrado-Prat | Fernanda Francetto Juliano