Effects of heating on virgin olive oils and their blends: Focus on modifications of phenolic fraction

  1. Valli, E.
  2. Bendini, A.
  3. Cerretani, L.
  4. Fu, S.
  5. Segura-Carretero, A.
  6. Cremonini, M.A.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Argitalpen urtea: 2010

Alea: 58

Zenbakia: 14

Orrialdeak: 8158-8166

Mota: Artikulua

DOI: 10.1021/JF1009582 GOOGLE SCHOLAR
Datuen iturria: Scopus