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Effects of Ultrasound Technology on the Qualitative Propert..:
Manganiello, Rossella
;
Pagano, Mauro
;
Nucciarelli, Davide
...
Foods. 10 (2021) 11 - p. 2884 , 2021
Link:
https://doi.org/10.3390/foods10112884
RT Journal T1
Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods10112884&Exemplar=1&LAN=DE A1 Manganiello, Rossella A1 Pagano, Mauro A1 Nucciarelli, Davide A1 Ciccoritti, Roberto A1 Tomasone, Roberto A1 Di Serio, Maria Gabriella A1 Giansante, Lucia A1 Del Re, Paolo A1 Servili, Maurizio A1 Veneziani, Gianluca PB MDPI AG YR 2021 SN 2304-8158 JF Foods VO 10 IS 11 SP 2884 LK http://dx.doi.org/https://doi.org/10.3390/foods10112884 DO https://doi.org/10.3390/foods10112884 SF ELIB - SuUB Bremen
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