Oxidative stability of edible vegetable oils eriched in polyphenols with olive leaf extract

Oxidative stability of edible vegetable oils eriched in polyphenols with olive leaf extract

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Detalles Bibliográficos
Publicado en:	Food science and technology international
Otros Autores:	Salta, F. N., Mylona, A., Chiou, A., Boskou, G., Andrikopoulos, N. K.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Food science and technology international v. 13, no. 6 (2007), p. 413-421
Materias:	Aceites comestibles Olea europaea Hojas Extractos Compuestos fenólicos Antioxidantes Aptitud para la conservación Oxidación Olivo Polifenoles Oleuropeína Estabilidad oxidativa Alimentos enriquecidos
Publicación relacionada:	Contenido en: Food science and technology international

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