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

Ano de publicación: 2016

Volume: 242

Número: 10

Páxinas: 1709-1718

Tipo: Artigo

DOI: 10.1007/S00217-016-2670-8 GOOGLE SCHOLAR
Fonte de datos: Scopus