"The effects of bioactive compounds and fatty acid compositions on the " by OH Lee, YC Kim et al.

Nutrition Department Faculty Publication Series

The effects of bioactive compounds and fatty acid compositions on the oxidative stability of extra virgin olive oil varieties

OH Lee
YC Kim
KJ Kim
YC Kim
BY Lee

2007

415-420

FOOD SCIENCE AND BIOTECHNOLOGY

This document is currently not available here.

COinS