Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °C
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Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °C
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scientific article published on 22 July 2015
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name
Stability of Virgin Olive Oil ...... hs) at Temperatures of 5-50 °C
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type
label
Stability of Virgin Olive Oil ...... hs) at Temperatures of 5-50 °C
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prefLabel
Stability of Virgin Olive Oil ...... hs) at Temperatures of 5-50 °C
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P356
P1476
Stability of Virgin Olive Oil ...... hs) at Temperatures of 5-50 °C
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P2093
Dhouha Krichene
P304
P356
10.1021/ACS.JAFC.5B02187
P577
2015-07-22T00:00:00Z