Addition of ‘Chetoui’ olive leaf extract to reduce acrylamide in Californian-style black olive

Literals

dcterms:title
- Addition of ‘Chetoui’ olive leaf extract to reduce acrylamide in Californian-style black olive
dcterms:contributor
- Mechi D.; Fernandez A.; Baccouri B.; Abaza L.; Martin-Vertedor D.
ou:bibtex
- @article{Fernández2022,title = {Addition of ?Chetoui? olive leaf extract to reduce acrylamide in Californian-style black olive},journal = {Food Bioscience},year = {2022},volume = {50},author = {Mechi, D. and Fern{\'a}ndez, A. and Baccouri, B. and Abaza, L. and Mart{\'i}n-Vertedor, D.}}
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85139836820&origin=inward
ou:vecesCitado
- 8
bibo:issn
- 2212-4292
vivo:identifier
- 2022-1213
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85139836820&origin=inward
bibo:eissn
- 2212-4306
ou:eid
- 2-s2.0-85139836820
fabio:hasPublicationYear
- 2022
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85139836820&partnerID=MN8TOARS
dcterms:publisher
- Food Bioscience
bibo:doi
- 10.1016/j.fbio.2022.102080
dcterms:creator
- Mechi D.
ou:tipoPublicacion
- Article
bibo:volume
- 50