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.
Journal:
LWT - Food Science and Technology

ISSN: 0023-6438

Year of publication: 2018

Volume: 90

Pages: 22-30

Type: Article

DOI: 10.1016/J.LWT.2017.12.003 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus