Stability of a phenol‐enriched olive oil during storage
Author:
Affiliation:
1. Food Technology Department, XaRTA‐TPV, Escuela Técnica Superior de Ingeniería Agraria, University of Lleida, Lleida, Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201000432
Reference29 articles.
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5. Methods for Preparing Phenolic Extracts from Olive Cake for Potential Application as Food Antioxidants
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