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Autor:
Leeanny Caipo, Ana Sandoval, Betsabet Sepúlveda, Edwar Fuentes, Rodrigo Valenzuela, Adam H. Metherel, Nalda Romero
Publikováno v:
Foods, Vol 10, Iss 9, p 2161 (2021)
Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its
Externí odkaz:
https://doaj.org/article/852f51f10b48493ab98027bb51d5c391