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.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2018

Alea: 90

Orrialdeak: 22-30

Mota: Artikulua

DOI: 10.1016/J.LWT.2017.12.003 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus