Please use this identifier to cite or link to this item:
http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/6899| Title: | Monitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed … |
| Authors: | Dahmoune, Farid |
| Issue Date: | 2015 |
| Publisher: | university bouira |
| Citation: | Elsevier |
| URI: | http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/6899 |
| Appears in Collections: | Articles |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Monitoring_oxidative_stability_and_pheno.pdf | 2,17 MB | Adobe PDF | View/Open |
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