Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars

  1. Aranda, F.
  2. Gómez-Alonso, S.
  3. Rivera Del Álamo, R.M.
  4. Salvador, M.D.
  5. Fregapane, G.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2004

Volumen: 86

Número: 4

Pages: 485-492

Type: Article

DOI: 10.1016/J.FOODCHEM.2003.09.021 GOOGLE SCHOLAR
La source de données: Scopus