Effect of talc and water addition on olive oil quality and antioxidants

Literals

vivo:identifier
- 2013-44
dcterms:title
- Effect of talc and water addition on olive oil quality and antioxidants
dcterms:contributor
- Carrapiso, A.I., García, A., Petrón, M.J., Martín, L.
bibo:eissn
- 1438-9312
bibo:issn
- 1438-7697
dcterms:publisher
- European Journal of Lipid Science and Technology
dcterms:creator
- Carrapiso A.
ou:eid
- 2-s2.0-84877718156
fabio:hasPublicationYear
- 2013
ou:bibtex
- @article{Carrapiso2013,title = {Effect of talc and water addition on olive oil quality and antioxidants},journal = {European Journal of Lipid Science and Technology},year = {2013},volume = {115},number = {5},pages = {583-588},author = {Carrapiso, A.I. and Garc{\'i}a, A. and Petr{\'o}n, M.J. and Mart{\'i}n, L.}}
ou:tipoPublicacion
- Article
bibo:doi
- 10.1002/ejlt.201200252
bibo:page_range
- 583-588
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84877718156&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84877718156&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84877718156&origin=inward
ou:vecesCitado
- 29
bibo:volume
- 115