Effect of Solvent and Extraction Temperatures on the Antioxidant Potential of Traditional Stoned Table Olives "Alcaparras"

AuthID
 P-004-420
5
Author(s)
Document Type
Article
Year published
2008
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 41, Issue: 4, Pages: 739-745 (7)
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Publication Identifiers
SCOPUS: 2-s2.0-38049050209
Wos: WOS:000252804300024
Source Identifiers
ISSN: 0023-6438
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