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1 Ergebnisse
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Effect of processing technology on chemical, sensory, and c..:
Kaouther Ben‐Hassine
;
Amani Taamalli
;
Leila Rezig
...
https://doi.org/10.1002/fsn3.2717. , 2022
Link:
https://doi.org/10.1002/fsn3.2717
RT Journal T1
Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:356d1c7521bd415bbdf9653bbdaab2e6&Exemplar=1&LAN=DE A1 Kaouther Ben‐Hassine A1 Amani Taamalli A1 Leila Rezig A1 Islem Yangui A1 Cinzia Benincasa A1 Dhafer Malouche A1 Naziha Kamoun A1 Wissem Mnif PB Wiley YR 2022 K1 olive oil production K1 preference mapping K1 sensorial profile K1 virgin olive oil K1 Nutrition. Foods and food supply K1 TX341-641 JF https://doi.org/10.1002/fsn3.2717 LK http://dx.doi.org/https://doi.org/10.1002/fsn3.2717 DO https://doi.org/10.1002/fsn3.2717 SF ELIB - SuUB Bremen
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