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- Fats and Associated Compounds, Chapter 9 Human Health and the Consumption of Fat-associated Compounds: Tyrosol, Hydroxytyrosol, Oleuropein, Oleacein, and Oleocanthal. Inés Domínguez-López, Maria Pérez, Anallely López-Yerena, Julián Lozano-Castellón, Alexandra Olmo-Cunillera, Anna Vallverdú-Queralt, Rosa M. Lamuela-Raventós
, 2022
, Pages 216-241
- Food Flavors and Chemistry: Advances of the New Millennium, The olive biophenols: Hedonic-sensory descriptors of EVOO and WOTOs in the mediterranean aliment culture. A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, Nicola A. Uccella
, 2001
, Pages 253-265