Evaluation of processing factors for selected organic contaminants during virgin olive oil production: Distribution of BTEXS during olives processing

  1. López-Blanco, R.
  2. Gilbert-López, B.
  3. Rojas-Jiménez, R.
  4. Robles-Molina, J.
  5. Ramos-Martos, N.
  6. García-Reyes, J.F.
  7. Molina-Díaz, A.
Food Chemistry

ISSN: 1873-7072 0308-8146

Year of publication: 2016

Volume: 199

Pages: 273-279

Type: Article

DOI: 10.1016/J.FOODCHEM.2015.11.132 GOOGLE SCHOLAR