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

Ano de publicación: 2018

Volume: 90

Páxinas: 22-30

Tipo: Artigo

DOI: 10.1016/J.LWT.2017.12.003 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus