High power ultrasound frequency for olive paste conditioning: Effect on the virgin olive oil bioactive compounds and sensorial characteristics
- Bejaoui, M.A.
- Sánchez-Ortiz, A.
- Aguilera, M.P.
- Ruiz-Moreno, M.J.
- Sánchez, S.
- Jiménez, A.
- Beltrán, G.
Revue:
Innovative Food Science and Emerging Technologies
ISSN: 1466-8564
Année de publication: 2018
Volumen: 47
Pages: 136-145
Type: Article