• WRITTEN BY:

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

Read full article

RELATED ARTICLES

23/06/2019

Polyphenol rich olive oils improve...

Article citation: Fernández‐Castillejo, S., Valls, R. M., Castañer, O., Rubió, L., Catalán, Ú.,…

23/06/2019

Hydroxytyrosol in the Prevention of...

Article citation: Peyrol, J., Riva, C., & Amiot, M. (2017). Hydroxytyrosol in the…

Sign up to access credible and unique olive wellness content and interact with our olive community.