5th Int. Technical Symposium on "Food processing, monitoring technology in bioprocesses and food quality management.

Extra virgin olive oil phenolic concentration as a function of mixing speed during malaxation: preliminary results / A. Parenti; P. Spugnoli; P. Masella. - ELETTRONICO. - (2009), pp. 1160-1165. ((Intervento presentato al convegno CIGR, Section IV - ATB tenutosi a Potsdam, Germany nel Aug 31st - Sept 2nd.

Extra virgin olive oil phenolic concentration as a function of mixing speed during malaxation: preliminary results

PARENTI, ALESSANDRO;SPUGNOLI, PAOLO;MASELLA, PIERNICOLA
2009

Abstract

5th Int. Technical Symposium on "Food processing, monitoring technology in bioprocesses and food quality management.
CIGR, Section IV - ATB
Potsdam, Germany
Aug 31st - Sept 2nd
A. Parenti; P. Spugnoli; P. Masella
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2158/363913
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