Characterization of Arbequina Virgin Olive Oils Produced in Different Regions of Brazil and Spain: Physicochemical Properties, Oxidative Stability and Fatty Acid Profile

AuthID
 P-00K-QGC
6
Author(s)
Borges, TH
·
Cabrera Vique, C
·
Lara, L
·
Oliveira, AF
·
Seiquer, I
Tipo de Documento
Article
Year published
2017
Publicado
in Food Chemistry, ISSN: 0308-8146
Volume: 215, Páginas: 454-462
Indexing
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84980620922
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service