Effect of solvent and extraction temperatures on the...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2008 Vol. 41; Iss. 4

Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”

Anabela Sousa, I.C.F.R. Ferreira, Lillian Barros, Albino Bento, José Alberto Pereira
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Volume:
41
Year:
2008
Language:
english
DOI:
10.1016/j.lwt.2007.04.003
File:
PDF, 204 KB
english, 2008
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