Aromatized Olive Oils: Influence of Flavouring in Quality, Composition, Stability, Antioxidants, and Antiradical Potential

AuthID
 P-00A-04N
6
Author(s)
Document Type
Article
Year published
2015
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 60, Issue: 1, Pages: 22-28 (7)
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Wos®
Scopus®
Crossref®35
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84921956569
Wos: WOS:000345106100004
Source Identifiers
ISSN: 0023-6438
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