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.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Argitalpen urtea: 2016

Alea: 242

Zenbakia: 10

Orrialdeak: 1709-1718

Mota: Artikulua

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