Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans

  1. de Torres, A.
  2. Espínola, F.
  3. Moya, M.
  4. Alcalá, S.
  5. Vidal, A.M.
  6. Castro, E.
Revista:
LWT - Food Science and Technology

ISSN: 0023-6438

Any de publicació: 2018

Volum: 90

Pàgines: 22-30

Tipus: Article

DOI: 10.1016/J.LWT.2017.12.003 GOOGLE SCHOLAR

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus