Monitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed …

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Élément Dublin Core	Valeur	Langue
dc.contributor.author	Madani, Khodir	-
dc.date.accessioned	2020-03-10T09:54:56Z	-
dc.date.available	2020-03-10T09:54:56Z	-
dc.date.issued	2015-03-01	-
dc.identifier.citation	elsevier	en_US
dc.identifier.uri	http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/8227	-
dc.language.iso	en	en_US
dc.publisher	Université Akli Mouhand Oulhadj-Bouira	en_US
dc.title	Monitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed …	en_US
dc.type	Article	en_US
Collection(s) :	Articles

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