Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquids

  1. Lama-Muñoz, A.
  2. Contreras, M.D.M.
  3. Espínola, F.
  4. Moya, M.
  5. Romero, I.
  6. Castro, E.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2020

Ausgabe: 320

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2020.126626 GOOGLE SCHOLAR
Datenquelle: Scopus