Lipochromes, vitamins, aromas and other components of virgin olive oil are affected by processing technology

✍ Scribed by Alfonso Ranalli; Paolo Cabras; Emilia Iannucci; Stefania Contento

• Book ID: 108433531
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 168 KB
• Volume: 73
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/s0308-8146(00)00328-9