A comparison between olive oil and extra-virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage
Antonietta Baiano, Tommaso Gomes, Francesco CaponioVolume:
40
Année:
2005
Langue:
english
Pages:
6
DOI:
10.1111/j.1365-2621.2005.00998.x
Fichier:
PDF, 163 KB
english, 2005