Traditional and Industrial Oven-Dry Processing of Olive Fruits: Influence on Textural Properties, Cell Wall Polysaccharide Composition, and Enzymatic Activity

AuthID
 P-003-HQ5
10
Author(s)
Waldron, KW
·
Tipo de Documento
Article
Year published
2009
Publicado
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 229, Número: 3, Páginas: 415-425 (11)
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Wos®
Scopus®
Crossref®11
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-67650805391
Wos: WOS:000267242000008
Source Identifiers
ISSN: 1438-2377
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