Oxidative Stability of Olive Oil and Its Polyphenolic Compounds After Boiling Vegetable Process

AuthID
 P-003-1JJ
3
Author(s)
Document Type
Article
Year published
2010
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 43, Issue: 9, Pages: 1336-1344 (9)
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Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-77954027971
Wos: WOS:000279857200008
Source Identifiers
ISSN: 0023-6438
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