Rinaldi de Alvarenga, J. F., Quifer-Rada, P., Francetto Juliano, F., Hurtado-Barroso, S., Illan, M., Torrado-Prat, 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. Molecules.
Citação norma ChicagoRinaldi de Alvarenga, José Fernando, Paola Quifer-Rada, Fernanda Francetto Juliano, Sara Hurtado-Barroso, Montserrat Illan, Xavier Torrado-Prat, and Rosa Maria Lamuela-Raventós. "Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the Sofrito Technique." Molecules 2019.
MLA citiranjeRinaldi 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." Molecules 2019.