Improvement of Oxidative Stability and Antioxidative Capacity of Virgin Olive Oil by Flash Thermal Pretreatment-Optimization Process
通过闪速热预处理优化工艺提高初榨橄榄油的氧化稳定性和抗氧化能力
期刊:Foods
影响因子:5.1
doi:10.3390/foods14152564
Škevin, Dubravka; Balbino, Sandra; Žanetić, Mirella; Jukić Špika, Maja; Koprivnjak, Olivera; Filipan, Katarina; Obranović, Marko; Žanetić, Karla; Smajić, Edina; Radić, Mateo; Bunić, Magdalena; Dilber, Monika; Kraljić, Klara
