Characterization of Arbequina Virgin Olive Oils Produced in Different Regions of Brazil and Spain: Physicochemical Properties, Oxidative Stability and Fatty Acid Profile

AuthID
 P-00K-QGC
6
Author(s)
Borges, TH
·
Cabrera Vique, C
·
Lara, L
·
Oliveira, AF
·
Seiquer, I
Document Type
Article
Year published
2017
Published
in Food Chemistry, ISSN: 0308-8146
Volume: 215, Pages: 454-462
Indexing
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84980620922
Source Identifiers
ISSN: 0308-8146
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