Design and Characteristics of Novel Sensory and Nutritionally Oriented Olive, Seed, and Nut Virgin Oils’ Blendings
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Erschienen in
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Design and Characteristics of Novel Sensory and Nutritionally Oriented Olive, Seed, and Nut Virgin Oils’ Blendings ; day:28 ; month:05 ; year:2021 ; extent:12
European journal of lipid science and technology ; (28.05.2021) (gesamt 12)
- Urheber
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González‐Gamallo, Sergio
Salvador, María Desamparados
Fregapane, Giuseppe
- DOI
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10.1002/ejlt.202100008
- URN
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urn:nbn:de:101:1-2021052816363615250756
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
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14.08.2025, 10:59 MESZ
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Beteiligte
- González‐Gamallo, Sergio
- Salvador, María Desamparados
- Fregapane, Giuseppe
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