Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans
- de Torres, A.
- Espínola, F.
- Moya, M.
- Alcalá, S.
- Vidal, A.M.
- Castro, E.
Zeitschrift:
LWT - Food Science and Technology
ISSN: 0023-6438
Datum der Publikation: 2018
Ausgabe: 90
Seiten: 22-30
Art: Artikel