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.
Revue:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Année de publication: 2016

Volumen: 242

Número: 10

Pages: 1709-1718

Type: Article

DOI: 10.1007/S00217-016-2670-8 GOOGLE SCHOLAR
La source de données: Scopus