Improvement of Sensorial and Volatile Profiles of Olive Oil by Addition of Olive Leaves

AuthID
 P-00T-T1P
7
Author(s)
Malheiro, R
·
Rodrigues, N
·
Leimann, F
·
Pereira, JA
Tipo de Documento
Article
Year published
2017
Publicado
in European Journal of Lipid Science and Technology, ISSN: 1438-7697
Volume: 119, Número: 11, Páginas: 1700177
Indexing
Scopus®
Crossref®11
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85030481110
Source Identifiers
ISSN: 1438-7697
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