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Characterization of New Olive Fruit Derived Products Obtain..:
Olmo-García, Lucía
;
Monasterio, Romina Paula
;
Sánchez-Arévalo, Carmen María
...
Journal of Agricultural and Food Chemistry. 67 (2019) 33 - p. 9295-9306 , 2019
Link:
https://doi.org/10.1021/acs.jafc.9b04376
RT Journal T1
Characterization of New Olive Fruit Derived Products Obtained by Means of a Novel Processing Method Involving Stone Removal and Dehydration with Zero Waste Generation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.9b04376&Exemplar=1&LAN=DE A1 Olmo-García, Lucía A1 Monasterio, Romina Paula A1 Sánchez-Arévalo, Carmen María A1 Fernández-Gutiérrez, Alberto A1 Olmo-Peinado, José María A1 Carrasco-Pancorbo, Alegría PB American Chemical Society (ACS) YR 2019 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 67 IS 33 SP 9295 OP 9306 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.9b04376 DO https://doi.org/10.1021/acs.jafc.9b04376 SF ELIB - SuUB Bremen
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