Open AccessFree and total sterols in olive oils. Effects of neutralization
Author(s) -
Antonella Pasqualone,
Maria Graziella Catalano
Publication year - 2000
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.2000.v51.i3.476
Subject(s) - olive oil , neutralization , food science , chemistry , biology , antibody , immunology
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