![](/img/cover-not-exists.png)
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 VodopivecVolume:
49
Year:
2012
Language:
english
DOI:
10.1016/j.lwt.2012.03.029
File:
PDF, 569 KB
english, 2012