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Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces
Vallverdú-Queralt, Anna, Regueiro, Jorge, Rinaldi de Alvarenga, José Fernando, Torrado, Xavier, Lamuela-Raventos, Rosa M.Volume:
62
Langue:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf500416n
Date:
April, 2014
Fichier:
PDF, 1.30 MB
english, 2014