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Reduction of Oil Bitterness by Heating of Olive (Olea europ..:
García, José M.
;
Yousfi, Khaled
;
Mateos, Raquel
..
Journal of Agricultural and Food Chemistry. 49 (2001) 9 - p. 4231-4235 , 2001
Link:
https://doi.org/10.1021/jf001302n
RT Journal T1 <Title>Reduction of Oil Bitterness by Heating of Olive (Olea europaea) Fruits</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf001302n&Exemplar=1&LAN=DE A1 García, José M. A1 Yousfi, Khaled A1 Mateos, Raquel A1 Olmo, Manuel A1 Cert, Arturo PB American Chemical Society (ACS) YR 2001 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 49 IS 9 SP 4231 OP 4235 LK http://dx.doi.org/https://doi.org/10.1021/jf001302n DO https://doi.org/10.1021/jf001302n SF ELIB - SuUB Bremen
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