Rinaldi de Alvarenga, J. F., Quifer Rada, P., Francetto Juliano, F., Hurtado Barroso, S., Illán Villanueva, M., Torrado, X., & Lamuela Raventós, R. M. (2019). Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique.

Rinaldi de Alvarenga, José Fernando, Paola Quifer Rada, Fernanda Francetto Juliano, Sara Hurtado Barroso, Montserrat Illán Villanueva, Xavier Torrado, y Rosa Ma Lamuela Raventós. Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the Sofrito Technique. 2019.

Rinaldi de Alvarenga, José Fernando, et al. Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the Sofrito Technique. 2019.