Publication | Closed Access
Improvement of phenolic compound content in virgin olive oils by using enzymes during malaxation
48
Citations
16
References
2001
Year
Food ChemistryEngineeringBiochemistryVirgin Olive OilsBiochemical EngineeringBiotechnologyPhenolic Compound ContentPhytochemistryPhytochemicalPolyphenolics
| Year | Citations | |
|---|---|---|
Page 1
Page 1