Mechanism and polyphenols involved in the browning reaction of olives

  1. García-García, P.
  2. Segovia-Bravo, K.
  3. López-López, A.
  4. Jaren-Galán, M.
  5. Garrido-Fernández, A.
Aldizkaria:
Czech Journal of Food Sciences

ISSN: 1212-1800

Argitalpen urtea: 2009

Alea: 27

Zenbakia: SPEC. ISS.

Mota: Biltzar ekarpena

DOI: 10.17221/1099-CJFS GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus