Effect of the composition of extra virgin olive oils on the...

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Food Chemistry 2017 / 9

Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals

Fuentes, Edwar, Paucar, Fiorela, Tapia, Francisco, Ortiz, Jaime, Jimenez, Paula, Romero, Nalda
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.09.130
Date:
September, 2017
File:
PDF, 1.52 MB
english, 2017
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