High power ultrasound frequency for olive paste conditioning: Effect on the virgin olive oil bioactive compounds and sensorial characteristics

  1. Bejaoui, M.A.
  2. Sánchez-Ortiz, A.
  3. Aguilera, M.P.
  4. Ruiz-Moreno, M.J.
  5. Sánchez, S.
  6. Jiménez, A.
  7. Beltrán, G.
Aldizkaria:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Argitalpen urtea: 2018

Alea: 47

Orrialdeak: 136-145

Mota: Artikulua

DOI: 10.1016/J.IFSET.2018.02.002 GOOGLE SCHOLAR