Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition
| Autor: | Koprivnjak, O., Škevin, D., Petričević, S., Brkić Bubola, K., Mokrovčak, Ž. |
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| Zdroj: | In LWT - Food Science and Technology 2009 42(1):50-55 |
| Databáze: | ScienceDirect |
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