Increase of antioxidant activity of brined olives (Carolea...

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European Journal of Lipid Science and Technology 2015 / 11

Increase of antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types

Amalia, Piscopo, Alessandra, De Bruno, Angela, Zappia, Marco, Poiana
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Language:
english
Journal:
European Journal of Lipid Science and Technology
DOI:
10.1002/ejlt.201500338
Date:
November, 2015
File:
PDF, 141 KB
english, 2015
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