Effect of Microwave Heating with Different Exposure Times on Physical and Chemical Parameters of Olive Oil

AuthID
 P-003-Q45
6
Author(s)
Malheiro, R
·
Oliveira, I
·
Falcao, S
·
Tipo de Documento
Article
Year published
2009
Publicado
in FOOD AND CHEMICAL TOXICOLOGY, ISSN: 0278-6915
Volume: 47, Número: 1, Páginas: 92-97 (6)
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Publication Identifiers
Pubmed: 18996164
SCOPUS: 2-s2.0-58149202228
Wos: WOS:000262775900013
Source Identifiers
ISSN: 0278-6915
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