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Mediterranean sofrito home-cooking technique enhances polyphenol content in tomato sauce.
Rinaldi de Alvarenga, José Fernando; Quifer-Rada, Paola; Westrin, Victoria; Hurtado-Barroso, Sara; Torrado-Prat, Xavier; Lamuela-Raventós, Rosa M.
Afiliación
  • Rinaldi de Alvarenga JF; Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.
  • Quifer-Rada P; Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.
  • Westrin V; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.
  • Hurtado-Barroso S; Internal Medicine and Clinical Nutrition Department, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden.
  • Torrado-Prat X; Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.
  • Lamuela-Raventós RM; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.
J Sci Food Agric ; 99(14): 6535-6545, 2019 Nov.
Article en En | MEDLINE | ID: mdl-31321777
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Texto completo: 1 Colección: 01-internacional Asunto principal: Solanum lycopersicum / Culinaria / Polifenoles Tipo de estudio: Evaluation_studies / Prognostic_studies Idioma: En Revista: J Sci Food Agric Año: 2019 Tipo del documento: Article País de afiliación: España
Texto completo
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XML
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Buscar en Google

Texto completo: 1 Colección: 01-internacional Asunto principal: Solanum lycopersicum / Culinaria / Polifenoles Tipo de estudio: Evaluation_studies / Prognostic_studies Idioma: En Revista: J Sci Food Agric Año: 2019 Tipo del documento: Article País de afiliación: España