Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.

  1. Reboredo-Rodríguez, P.
  2. González-Barreiro, C.
  3. Cancho-Grande, B.
  4. Fregapane, G.
  5. Salvador, M.D.
  6. Simal-Gándara, J.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2015

Ausgabe: 176

Seiten: 493-503

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2014.12.078 GOOGLE SCHOLAR
Datenquelle: Scopus