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Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil.
Pedan, Vasilisa; Popp, Martin; Rohn, Sascha; Nyfeler, Matthias; Bongartz, Annette.
  • Pedan V; Life Sciences and Facility Management, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland. vasilisa.pedan@zhaw.ch.
  • Popp M; Life Sciences and Facility Management, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland. martin.popp@zhaw.ch.
  • Rohn S; Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany. rohn@chemie.uni-hamburg.de.
  • Nyfeler M; Life Sciences and Facility Management, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland. matthias.nyfeler@zhaw.ch.
  • Bongartz A; Life Sciences and Facility Management, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland. annette.bongartz@zhaw.ch.
Molecules ; 24(11)2019 May 28.
Article en En | MEDLINE | ID: mdl-31142034
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Fenoles / Sensación / Aceite de Oliva Idioma: En Año: 2019 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Fenoles / Sensación / Aceite de Oliva Idioma: En Año: 2019 Tipo del documento: Article