Monitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed phase dispersive liquid–liquid microextraction (RP-DLLME)-HPLC-DAD-FLD method

Autor: Dairi, S., Galeano-Díaz, T., Acedo-Valenzuela, M.I., Godoy-Caballero, M.P., Dahmoune, F., Remini, H., Madani, K.
Zdroj: In Industrial Crops & Products March 2015 65:303-314
Databáze: ScienceDirect
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