Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)

标题
Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)
作者
关键词
Alperujo, Hydroxytyrosol, Phenols, Antioxidant, Olive oil wastes, Ethyl acetate extract
出版物
FOOD CHEMISTRY
Volume 219, Issue -, Pages 339-345
出版商
Elsevier BV
发表日期
2016-09-22
DOI
10.1016/j.foodchem.2016.09.141

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