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Publicaciones

Vallverdú-Queralt, A.; Regueiro, J.; Martínez-Huélamo, M.; de Alvarenga, J.F.; Leal, LN; Lamuela-Raventós, R.M. (2014) A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay. PubMed
de Alvarenga, J.F.; Lamuela-Raventós, R.M. (2013) Bioactive compounds present in the Mediterranean sofrito. Food Chem. 141(4): 3365-72 PubMed