Work

Phenolic compounds of virgin olive oil: influence of paste preparation techniques

Year: 1999

Type: article

Source: Food Chemistry

DOI: 10.1016/s0308-8146(98)00146-0

Authors: Francesco Caponio, Vincenzo Alloggio, Tommaso Gomes

Institution: University of Bari Aldo Moro

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2095405673

FWCI: 4.093

Cites: 13

Cited by: 320

Related to: 9