Cucumis melo L. seeds as a promising source of oil naturally rich in biologically active substances: compositional characteristics, phenolic compounds and thermal properties
Flavored olive oils: focus on their acceptability and thermal stability
M. Issaouia, A. Bendini, S. Souid, G. Flamini, S. Barbieri, Tullia Gallina Toschi, M. Hammami
© 2001-2024 Fundación Dialnet · Todos los derechos reservados