Enrichment in phenolic compounds of black ripe olives through nano-filtration and vacuum evaporation techniques
Author:
Funder
Spanish Government
Junta de Andalucía
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference33 articles.
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5. Optimization of ripe olive processing using a single lye treatment;Brenes;Journal of Food Science,2017
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