The Antioxidant Properties of Phenolic Compounds from Virgin Olive Oil and Their Partitioning Between Oil and Water | AVESİS

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The Antioxidant Properties of Phenolic Compounds from Virgin Olive Oil and Their Partitioning Between Oil and Water

Atıf İçin Kopyala

KEÇELİ MUTLU T., GORDON M., ROBINSON R.

2nd Meeting of the European Section of AOCS “ Oils and Fats, from Basic Research to Industrial Application, Cagliari, İtalya, 1 - 04 Ekim 1998, ss.63

Yayın Türü: Bildiri
Basıldığı Şehir: Cagliari
Basıldığı Ülke: İtalya
Sayfa Sayıları: ss.63
Çukurova Üniversitesi Adresli: Evet