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Effect of talc and water addition on olive oil quality and ..:
Carrapiso, Ana I.
;
García, Amparo
;
Petrón, M. Jesús
.
European Journal of Lipid Science and Technology. 115 (2013) 5 - p. 583-588 , 2013
Link:
https://doi.org/10.1002/ejlt.201200252
RT Journal T1 <Title>Effect of talc and water addition on olive oil quality and antioxidants</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_ejlt.201200252&Exemplar=1&LAN=DE A1 Carrapiso, Ana I. A1 García, Amparo A1 Petrón, M. Jesús A1 Martín, Lourdes PB Wiley YR 2013 SN 1438-7697 SN 1438-9312 JF European Journal of Lipid Science and Technology VO 115 IS 5 SP 583 OP 588 LK http://dx.doi.org/https://doi.org/10.1002/ejlt.201200252 DO https://doi.org/10.1002/ejlt.201200252 SF ELIB - SuUB Bremen
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