Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”

Published 2007 View Full Article

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Title
Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 4, Pages 739-745
Publisher
Elsevier BV
Online
2007-04-26
DOI
10.1016/j.lwt.2007.04.003

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