Effect of adding fungal β-carotene to picual extra virgin olive oils on their physical and chemical properties

  1. Murillo-Cruz, M.C.
  2. Chova, M.
  3. Bermejo-Román, R.
Zeitschrift:
Journal of Food Processing and Preservation

ISSN: 1745-4549,  0145-8892

Datum der Publikation: 2021

Ausgabe: 45

Nummer: 2

Art: Artikel

DOI: 10.1111/JFPP.15186 GOOGLE SCHOLAR
Datenquelle: Scopus