Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness

  1. Nieto, L.M.
  2. Hodaifa, G.
  3. Peña, J.L.L.
Revista:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142,  1097-0010

Ano de publicación: 2010

Volume: 90

Número: 14

Páxinas: 2393-2398

Tipo: Artigo

DOI: 10.1002/JSFA.4097 GOOGLE SCHOLAR
Fonte de datos: Scopus