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Effect of Solvent and Extraction Temperatures on the Antioxidant Potential of Traditional Stoned Table Olives "Alcaparras"

AuthID
P-004-420

Author(s)

Sousa, A

Tipo de Documento

Article

Year published

2008

Publicado

in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438

Volume: 41, Número: 4, Páginas: 739-745 (7)

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Publication Identifiers

DOI: 10.1016/j.lwt.2007.04.003

SCOPUS: 2-s2.0-38049050209

Wos: WOS:000252804300024

Source Identifiers

ISSN: 0023-6438

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Effect of Solvent and Extraction Temperatures on the Antioxidant Potential of Traditional Stoned Table Olives "Alcaparras"

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Effect of Solvent and Extraction Temperatures on the Antioxidant Potential of Traditional Stoned Table Olives "Alcaparras"

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