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Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditions.

作者信息

Gandul-Rojas Beatriz, Gallardo-Guerrero Lourdes

机构信息

Chemistry and Biochemistry of Pigments, Food Phytochemistry Department, Instituto de la Grasa, CSIC, Edificio 46, Ctra de Utrera km. 1, 41013 Seville, Spain.

Chemistry and Biochemistry of Pigments, Food Phytochemistry Department, Instituto de la Grasa, CSIC, Edificio 46, Ctra de Utrera km. 1, 41013 Seville, Spain.

出版信息

Food Res Int. 2018 Jun;108:57-67. doi: 10.1016/j.foodres.2018.03.022. Epub 2018 Mar 7.

DOI:10.1016/j.foodres.2018.03.022
PMID:29735092
Abstract
摘要

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