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pro vyhledávání: '"Marina Ripalda"'
Autor:
Roberto Martínez-Beamonte, Marina Ripalda, Tania Herrero-Continente, Cristina Barranquero, Alberto Dávalos, María Carmen López de las Hazas, Ignacio Álvarez-Lanzarote, Ana Cristina Sánchez-Gimeno, Javier Raso, Carmen Arnal, Joaquín C. Surra, Jesús Osada, María A. Navarro
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
IntroductionPulsed electric field (PEF) has been used for improving extraction of extra virgin olive oil (EVOO). However, the biological changes induced by the consumption of pulsed electric field-obtained extra virgin olive oil (PEFEVOO) have not be
Externí odkaz:
https://doaj.org/article/c0e363db1cf748b19306c46d102b31d7
