Olive By-Products for Functional and Food Applications: Challenging Opportunities to Face Environmental Constraints

AuthID
 P-00K-EY4
5
Author(s)
Document Type
Review
Year published
2016
Published
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 35, Pages: 139-148 (10)
Indexing
Wos®
Scopus®
Crossref®169
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84966348893
Wos: WOS:000378187000018
Source Identifiers
ISSN: 1466-8564
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