Improvement of stability and carotenoids fraction of virgin...

Food Chemistry 2015 / 05 Vol. 175

Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts

Limón, Piedad, Malheiro, Ricardo, Casal, Susana, Acién-Fernández, F. Gabriel, Fernández-Sevilla, José Mª, Rodrigues, Nuno, Cruz, Rebeca, Bermejo, Ruperto, Pereira, José Alberto
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Volume:
175
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.10.150
Date:
May, 2015
File:
PDF, 764 KB
english, 2015
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