Evaluation of Extracts Prepared from Olive Oil By-Products Using Microwave-Assisted Enzymatic Extraction: Effect of Encapsulation on the Stability of Final Products
Crossref DOI link: https://doi.org/10.1007/s12649-016-9533-1
Published Online: 2016-03-23
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chanioti, Sofia
Siamandoura, Paraskevi
Tzia, Constantina
Text and Data Mining valid from 2016-03-23