A comparative study on oxidative and hydrolytic stability...

Food Research International 2013 / 12 Vol. 54; Iss. 2

A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products

Caponio, Francesco, Giarnetti, Mariagrazia, Summo, Carmine, Paradiso, Vito M., Cosmai, Lucrezia, Gomes, Tommaso
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Volume:
54
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2013.06.022
Date:
December, 2013
File:
PDF, 308 KB
english, 2013
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