Stability of α-tocopherol in virgin olive oil during microwave heating

  1. Ruiz-Lopez, M.D.
  2. Artacho, R.
  3. Fernandez Pineda, M.A.
  4. Lopez Garcia de la Serrana, H.
  5. Lopez Martinez, M.C.
Revue:
LWT - Food Science and Technology

ISSN: 0023-6438

Année de publication: 1995

Volumen: 28

Número: 6

Pages: 644-646

Type: Article

DOI: 10.1016/0023-6438(95)90016-0 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus