Effect of proteolytic activities in combination with the pectolytic activities on extractability of the fat and phenolic compounds from olives
Crossref DOI link: https://doi.org/10.1186/s40064-016-2367-2
Published Online: 2016-06-16
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Moustakime, Youssef
Hazzoumi, Zakaria
Amrani Joutei, Khalid
License valid from 2016-06-16