The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils
| Data(s) |
2006
|
|---|---|
| Resumo |
Extra virgin olive oil is produced in the form of a |
| Identificador | |
| Idioma(s) |
eng |
| Direitos |
info:eu-repo/semantics/restrictedAccess |
| Fonte |
Koidis , T & Boskou , D 2006 , ' The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils ' European Journal of Lipid Science and Technology , vol 108 , no. 4 , pp. 323-328 . DOI: 10.1002/ejlt.200500319 |
| Palavras-Chave | #/dk/atira/pure/subjectarea/asjc/1100/1106 #Food Science #/dk/atira/pure/subjectarea/asjc/1600/1601 #Chemistry (miscellaneous) |
| Tipo |
article |
