Browning reactions in olives: Mechanism and polyphenols involved

  1. Segovia-Bravo, K.A.
  2. Jarén-Galán, M.
  3. García-García, P.
  4. Garrido-Fernández, A.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2009

Volumen: 114

Número: 4

Pages: 1380-1385

Type: Article

DOI: 10.1016/J.FOODCHEM.2008.11.017 GOOGLE SCHOLAR
La source de données: Scopus