Effects of Chlorophyll and ?-Carotene on the Oxidation Stability of Olive Oil-Reference-Cited by-同舟云学术

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Effects of Chlorophyll and ?-Carotene on the Oxidation Stability of Olive Oil

Published:1987-01 Issue:1 Volume:52 Page:234-235
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

FAKOURELIS N.,LEE E. C.,MIN D. B.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb14018.x/fullpdf

Reference10 articles.

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