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pro vyhledávání: '"Silva, Aline Boatto da"'
Autor:
Silva, Aline Boatto da
Olive oil consumption increased worldwide and recognized beneficial health effects are largely related to the presence of minor phenolic compounds that promote the oxidative stability in olive oil, influence its organoleptic properties and contribute
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::0d4980ccf42c9904a120dec315316c20
http://hdl.handle.net/10198/26203
http://hdl.handle.net/10198/26203
Autor:
Vieira, Elsa F., Souza, Suene, Moreira, Manuela M., Cruz, Rebeca, Silva, Aline Boatto da, Casal, Susana, Delerue-Matos, Cristina
Publikováno v:
Molecules; Nov2022, Vol. 27 Issue 21, p7193, 17p
