Ultrasound-Assisted Aromatisation with Condiments as an Enabling Technique for Olive Oil Flavouring and Shelf Life Enhancement
Crossref DOI link: https://doi.org/10.1007/s12161-015-0273-9
Published Online: 2015-08-07
Published Print: 2016-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Assami, Karim
Chemat, Smain
Meklati, Brahim Y.
Chemat, Farid
Text and Data Mining valid from 2015-08-07