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Article citation: Rinaldi de Alvarenga JF1 Quifer-Rada P, Francetto Juliano F, et al. Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique. Molecules. 2019;24(8). pii: E1555. doi: 10.3390/molecules24081555.

 

Link to view/Access: https://www.mdpi.com/1420-3049/24/8/1555/htm

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