Home cooking and phenolics: Effect of thermal treatment and addition of extra virgin olive oil on the phenolic profile of tomato sauces

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[1] [1,Vallverdú-Queralt, Anna
[2] Regueiro, Jorge
[3] Rinaldi De Alvarenga, José Fernando
[4] Torrado, Xavier
[5] 1,Lamuela-Raventos, Rosa M.
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Lamuela-Raventos, Rosa M. (lamuela@ub.edu) | 1600年 / American Chemical Society卷 / 62期
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