Volatile constituents and oxidative stability of virgin olive oils influence of the kneading of olive-paste

Volatile constituents and oxidative stability of virgin olive oils influence of the kneading of olive-paste

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Detalles Bibliográficos
Publicado en:	Grasas y Aceites
Autor principal:	Lercker, G.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Grasas y Aceites v. 50, no. 1 (1999), p. 26-29
Materias:	Aceites Aceite de oliva Aceituna Pasta Compuesto volátil Batido Molienda Separación Estabilidad oxidativa
Publicación relacionada:	Contenido en: Grasas y Aceites

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