Article citationsMore>>

Caponio, F., Alloggio, V. and Gomes, T. (1999) Phenolic Compounds of Virgin Olive Oil; Influence of Paste Preparation Techniques. Food Chemistry, 64, 203-209.
https://doi.org/10.1016/S0308-8146(98)00146-0

has been cited by the following article:

SCIRP Newsletter
Copyright © 2006-2026 Scientific Research Publishing Inc. All Rights Reserved.
Top