Author: Reiners J. Grosch W.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.64, Iss.1, 1999-01, pp. : 45-47
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Influence of malaxation temperature and time on the quality of virgin olive oils
By Angerosa F. Mostallino R. Basti C. Vito R.
Food Chemistry, Vol. 72, Iss. 1, 2001-01 ,pp. :
Changes in antioxidant concentration of virgin olive oil during thermal oxidation
By Nissiotis M. Tasioula-Margari M.
Food Chemistry, Vol. 77, Iss. 3, 2002-06 ,pp. :
By Quiles J.L. Ramrez-Tortosa M.C. Gomez J.A. Huertas J.R. Mataix J.
Food Chemistry, Vol. 76, Iss. 4, 2002-04 ,pp. :