Do the technological coadjuvants influence enzymatic activities during olive processing?

Autor:	Squeo, Giacomo, Curci, Maddalena, Roccangelo Silletti, Nasti, Raffaella, Paradiso, Vito Michele, Summo, Carmine, Pasqualone, Antonella, Difonzo, Graziana, Crecchio, Carmine, Caponio, Francesco
Rok vydání:	2018
DOI:	10.13140/rg.2.2.11339.44326
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3a75dd8ca1be5ca5bfac2c1c50da888b Zobrazit plný text záznamu