β-Carotene, squalene and waxes determined by chromatographic method in picual extra virgin olive oil obtained by a new cold extraction system

  1. Samaniego-Sánchez, C.
  2. Quesada-Granados, J.J.
  3. de la Serrana, H.L.-G.
  4. López-Martínez, M.C.
Journal:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Year of publication: 2010

Volume: 23

Issue: 7

Pages: 671-676

Type: Article

DOI: 10.1016/J.JFCA.2010.03.010 GOOGLE SCHOLAR
Data source: Scopus