PUBLICACIÓN

Influence of the microencapsulation on the quality parameters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall components

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Calvo P., Castano A.L., Lozano M., Gonzalez-Gomez D.

2012 FOOD RESEARCH INTERNATIONAL

Food Science (Q1)

JCR: 3.005

SJR: 1.563


CITAS

90

DOI

10.1016/j.foodres.2011.10.036

EID

2-s2.0-82655162599

ISSN

0963-9969

BIBTEX

@article { gonzlezgmez2012, title = {Influence of the microencapsulation on the quality parameters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall components}, journal = {Food Research International}, year = {2012}, volume = {45}, number = {1}, pages = {256-261}, author = {Calvo, P. and Castaño, Á.L. and Lozano, M. and González-Gómez, D.} }


AUTORES DE LA UEX