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 | |
| Publication status | Published - 2006 |
ASJC Scopus subject areas
- Food Science
- Chemistry (miscellaneous)
Fingerprint
Dive into the research topics of 'The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils'. Together they form a unique fingerprint.Cite this
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver