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Extra Virgin Olive Oils with High Phenolic Content as an In..:
Caldeira, Roberta Monteiro
;
Miyahira, Roberta Fontanive
;
Lima, Camila Faria
...
Journal of Culinary Science & Technology. 21 (2022) 5 - p. 829-843 , 2022
Link:
https://doi.org/10.1080/15428052.2021.2016532
RT Journal T1
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_15428052.2021.2016532&Exemplar=1&LAN=DE A1 Caldeira, Roberta Monteiro A1 Miyahira, Roberta Fontanive A1 Lima, Camila Faria A1 Rosado, Carolyne Pimentel A1 Campos, Ana Cláudia A1 Guimarães, Renata Rangel A1 Moura Nunes, Nathália A1 Difonzo, Graziana A1 Squeo, Giacomo A1 Pasqualone, Antonella A1 Caponio, Francesco A1 Cadena, Rafael Da Silva A1 Zago, Lilia PB Informa UK Limited YR 2022 SN 1542-8052 SN 1542-8044 JF Journal of Culinary Science & Technology VO 21 IS 5 SP 829 OP 843 LK http://dx.doi.org/https://doi.org/10.1080/15428052.2021.2016532 DO https://doi.org/10.1080/15428052.2021.2016532 SF ELIB - SuUB Bremen
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