The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils

Tassos Koidis; D. Boskou

doi:10.1002/ejlt.200500319

The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils

Tassos Koidis, D. Boskou

School of Biological Sciences

Research output: Contribution to journal › Article › peer-review

89 Citations (Scopus)

Abstract

Extra virgin olive oil is produced in the form of a

Original language	English
Pages (from-to)	323-328
Number of pages	6
Journal	European Journal of Lipid Science and Technology
Volume	108
Issue number	4
DOIs	https://doi.org/10.1002/ejlt.200500319
Publication status	Published - 2006

ASJC Scopus subject areas

Food Science
Chemistry (miscellaneous)

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title = "The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils",

abstract = "Extra virgin olive oil is produced in the form of a",

author = "Tassos Koidis and D. Boskou",

year = "2006",

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language = "English",

volume = "108",

pages = "323--328",

journal = "European Journal of Lipid Science and Technology",

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AU - Boskou, D.

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N2 - Extra virgin olive oil is produced in the form of a

AB - Extra virgin olive oil is produced in the form of a

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DO - 10.1002/ejlt.200500319

M3 - Article

SN - 1438-9312

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SP - 323

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JO - European Journal of Lipid Science and Technology

JF - European Journal of Lipid Science and Technology

IS - 4

ER -

The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils

Abstract

ASJC Scopus subject areas

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