Effect of an olive phenolic extract added to the oily phase...

  • Main
  • 2017 / 6
  • Effect of an olive phenolic extract added to the oily phase...
Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 6

Effect of an olive phenolic extract added to the oily phase of a tomato sauce, on the preservation of phenols and carotenoids during domestic cooking

Taticchi, Agnese, Esposto, Sonia, Urbani, Stefania, Veneziani, Gianluca, Selvaggini, Roberto, Sordini, Beatrice, Servili, Maurizio
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.06.028
Date:
June, 2017
File:
PDF, 423 KB
english, 2017
Conversion to is in progress
Conversion to is failed