Macro and micro functional components of a spreadable olive by‐product (pâté) generated by new concept of two‐phase decanter-Reference-Cited by-同舟云学术

Macro and micro functional components of a spreadable olive by‐product (pâté) generated by new concept of two‐phase decanter

Author:

Lozano‐Sánchez Jesús¹²,Bendini Alessandra³,Di Lecce Giuseppe³,Valli Enrico³,Gallina Toschi Tullia³,Segura‐Carretero Antonio¹⁴

Affiliation:

1. Research and Development of Functional Food Centre (CIDAF)PTS GranadaEdificio BioRegiónGranadaSpain

2. Research and Development of Functional Olive Oil DepartmentAceites Maeva S. L.EscúzarGranadaSpain

3. Department of Agricultural and Food SciencesAlma Mater Studiorum—University of Bolognapiazza GoidanichCesena (FC)Italy

4. Department of Analytical ChemistryUniversity of GranadaGranadaSpain

Funder

Ministry of Science and Innovation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

Reference47 articles.

4. Fernandez‐Bolanos J. Heredia A. Rodriguez G. Rodriguez R. et al. Patent WO02064537 (Aug 2002).

5. Pizzichini M. Patent WO2005/123603 (Dec 2005).

Cited by 31 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献