Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Inês Carrero Cardoso"'
Publikováno v:
Foods, Vol 10, Iss 10, p 2364 (2021)
A simple and rapid method for the quantitation of total fat in olive samples is designed, evaluated, and presented. This method is based on an innovative closed-vessel microwave-assisted extraction (MAE) technique. A method was designed for olives, a
Externí odkaz:
https://doaj.org/article/8a98b1b38b3e43d8aa21942a37656985
Publikováno v:
Foods, Vol 10, Iss 2364, p 2364 (2021)
Foods
Volume 10
Issue 10
Foods
Volume 10
Issue 10
A simple and rapid method for the quantitation of total fat in olive samples is designed, evaluated, and presented. This method is based on an innovative closed-vessel microwave-assisted extraction (MAE) technique. A method was designed for olives, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b995a24c32346b4c7386993bad76f5e
https://www.mdpi.com/2304-8158/10/10/2364
https://www.mdpi.com/2304-8158/10/10/2364