Oxidative Stability of Olive Oil After Food Processing and Comparison with Other Vegetable Oils

AuthID
 P-003-3ZP
4
Author(s)
Pinto, J
·
Tipo de Documento
Article
Year published
2010
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 121, Número: 4, Páginas: 1177-1187 (11)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-77949490958
Wos: WOS:000277107100036
Source Identifiers
ISSN: 0308-8146
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