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Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing

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Last updated 11 novembro 2024
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Evolution of the minor components of the directly brined Aloreña de Málaga table olive fat during processing and shelf life - ScienceDirect
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Foods, Free Full-Text
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Foods, Free Full-Text
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Foods, Free Full-Text
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Foods, Free Full-Text
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Frontiers Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Foods, Free Full-Text
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Frontiers The clinical impact of an extra virgin olive oil enriched mediterranean diet on metabolic syndrome: Lights and shadows of a nutraceutical approach
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Oxidative Stability of Vegetal Oil-Based Lubricants
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Vitamins
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
In Vitro Bioaccessibility Protocol for Chlorophylls
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Antonio GARRIDO FERNÁNDEZ, Senior Researcher, Doctor of Philosophy, Spanish National Research Council, Madrid, CSIC, Food Biotechnoklogy
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Catalyst-Based Synthesis of 2,5-Dimethylfuran from Carbohydrates as a Sustainable Biofuel Production Route
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