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Mediterranean sofrito home-cooking technique enhances polyphenol content in tomato sauce

José Fernando Rinaldi de Alvarenga1, Paola Quifer-Rada1,2, Victoria Westrin3

  • 1Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.

Journal of the Science of Food and Agriculture
|July 20, 2019
PubMed
Abstract

Keywords:
cookingextra virgin olive oilmatrix effectonionphenolic compounds

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