The fate of olive fruit phenols during commercial olive oil...

The fate of olive fruit phenols during commercial olive oil processing: Traditional press versus continuous two- and three-phase centrifuge

Tina Jerman Klen, Branka Mozetič Vodopivec
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Volume:
49
Year:
2012
Language:
english
DOI:
10.1016/j.lwt.2012.03.029
File:
PDF, 569 KB
english, 2012
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