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pro vyhledávání: '"Carlos López Appiolaza"'
Autor:
Romina P. Monasterio, Eduardo Trentacoste, Carlos López Appiolaza, María Gemma Beiro-Valenzuela, Irene Serrano-García, Lucía Olmo-García, Alegría Carrasco-Pancorbo
Publikováno v:
Plants, Vol 12, Iss 9, p 1826 (2023)
The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of
Externí odkaz:
https://doaj.org/article/69f99cdcefa1492bbe359beba3e689fd