Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition

出版年份 2019 全文链接

标题

作者

关键词

Functional foods, By-products, Bitterness, Pungency, Astringency, Proteins, Carbohydrates

出版物

Volume 119, Issue -, Pages 236-243

出版商

Elsevier BV

发表日期

2019-02-05

DOI

10.1016/j.foodres.2019.02.005

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