Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment

  1. Lerma-García, M.J.
  2. Simó-Alfonso, E.F.
  3. Chiavaro, E.
  4. Bendini, A.
  5. Lercker, G.
  6. Cerretani, L.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 2009

Alea: 57

Zenbakia: 17

Orrialdeak: 7834-7840

Mota: Artikulua

DOI: 10.1021/JF901346N GOOGLE SCHOLAR
Datuen iturria: Scopus