Effects of Chlorophyll and β‐Carotene on the Oxidation Stability of Olive Oil
- 1 January 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (1) , 234-235
- https://doi.org/10.1111/j.1365-2621.1987.tb14018.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- The Biochemistry of the CarotenoidsPublished by Springer Nature ,1980