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Ultrasound assisted maceration for improving the aromatizat..:
Soares, Victória Perceval
;
Fagundes, Mariane Bittencourt
;
Guerra, Daniela Rigo
...
Food Research International. 135 (2020) - p. 109305 , 2020
Link:
https://doi.org/10.1016/j.foodres.2020.109305
RT Journal T1
Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2020.109305&Exemplar=1&LAN=DE A1 Soares, Victória Perceval A1 Fagundes, Mariane Bittencourt A1 Guerra, Daniela Rigo A1 Leães, Yasmim Sena Vaz A1 Speroni, Caroline Sefrin A1 Robalo, Silvino Sasso A1 Emanuelli, Tatiana A1 Cichoski, Alexandre José A1 Wagner, Roger A1 Barin, Juliano Smanioto A1 Bertuol, Daniel Assumpção A1 Ballus, Cristiano Augusto PB Elsevier BV YR 2020 SN 0963-9969 JF Food Research International VO 135 SP 109305 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2020.109305 DO https://doi.org/10.1016/j.foodres.2020.109305 SF ELIB - SuUB Bremen
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