Does Water Addition During the Industrial Milling Phase Affect the Chemical-Sensory Quality of Olive Oils? The Case of Cv. Arbequina Oils

AuthID
 P-00W-SQR
7
Author(s)
Marx, IMG
·
Rodrigues, N
·
Pereira, JA
·
Document Type
Article
Year published
2022
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 395, Pages: 133570 (9)
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Wos®
Scopus®
Crossref®4
Pubmed®
Handle®
Google Scholar®
Publication Identifiers
Pubmed: 35777205
Scopus: 2-s2.0-85132901701
Wos: WOS:000822992300009
Source Identifiers
ISSN: 0308-8146
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