Changes in phenolic content and antioxidant activity of italian extra-virgin olive oils during storage

Changes in phenolic content and antioxidant activity of italian extra-virgin olive oils during storage

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Gambacorta, Baiano G., Terracone, C., Previtali, M. A., Lamacchia, C., La Notte, E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 2 (2009), p. C177-C183
Materias:	Carotenos Aceite de oliva Almacenamiento Compuestos fenólicos Antioxidantes Italia Carotenoides
Publicación relacionada:	Contenido en: Journal of food science

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