Composition of secoiridoid derivatives from Picual virgin olive oil using response surface methodology with regard to malaxation conditions, fruit ripening, and irrigation management

  1. de Torres, A.
  2. Espínola, F.
  3. Moya, M.
  4. Castro, E.
Revista:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Any de publicació: 2016

Volum: 242

Número: 10

Pàgines: 1709-1718

Tipus: Article

DOI: 10.1007/S00217-016-2670-8 GOOGLE SCHOLAR
Font de les dades: Scopus