Chemical Components Influencing Oxidative Stability and Sensorial Properties of Extra Virgin Olive Oil and Effect of Genotype and Location on Their Expression

AuthID
P-00S-TEH
9
Author(s)
Serrano, A
·
De la Rosa, R
·
Sanchez Ortiz, A
·
Cano, J
·
Perez, AG
·
Arias Calderon, R
·
Velasco, L
·
Leon, L
Document Type
Article
Year published
2021
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 136
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-85091954494
Wos: WOS:000599693900012
Source Identifiers
ISSN: 0023-6438
Export Publication Metadata
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