Influence of olive paste preparation conditions on virgin olive oil triterpenic compounds at laboratory-scale

  1. Allouche, Y.
  2. Jiménez, A.
  3. Uceda, M.
  4. Paz Aguilera, M.
  5. Gaforio, J.J.
  6. Beltrán, G.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2010

Volumen: 119

Número: 2

Pages: 765-769

Type: Article

DOI: 10.1016/J.FOODCHEM.2009.07.031 GOOGLE SCHOLAR
La source de données: Scopus