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.
Zeitschrift:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Datum der Publikation: 2016

Ausgabe: 242

Nummer: 10

Seiten: 1709-1718

Art: Artikel

DOI: 10.1007/S00217-016-2670-8 GOOGLE SCHOLAR
Datenquelle: Scopus