Changes in the Biochemical Composition of the Tataouine Virgin Olive Oils During Thermal Oxidation
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概要
- 論文の詳細を見る
- 2009-06-25
著者
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Zarrouk Mokhtar
Laboratoire Caracterisation Et Qualite De L'huile D'olive Centre De Biotechnologie Technop
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Zarrouk Mokhtar
Laboratoire Caracterisation Et Qualite De L'huile D'olive Centre De Biotechnologie Technop
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OUESLATI Imen
Laboratoire Caracterisation et Qualite de l'Huile d'Olive, Centre de Biotechnologie, Technopole de B
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HADDADA Faouzia
Laboratoire Caracterisation et Qualite de l'Huile d'Olive, Centre de Biotechnologie, Technopole de B
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NOUAIRI Issam
Laboratoire Caracterisation et Qualite de l'Huile d'Olive, Centre de Biotechnologie, Technopole de B
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TSIMIDOU Maria
Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessa
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Nouairi Issam
Laboratoire Caracterisation Et Qualite De L'huile D'olive Centre De Biotechnologie Technop
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Tsimidou Maria
Laboratory Of Food Chemistry And Technology Department Of Chemistry Aristotle University Of Thessalo
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Haddada Faouzia
Laboratoire Caracterisation Et Qualite De L'huile D'olive Centre De Biotechnologie Technop
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Oueslati Imen
Laboratoire Caracterisation Et Qualite De L'huile D'olive Centre De Biotechnologie Technop
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Oueslati Imen
Laboratoire Caracterisation Et Qualite De L'huile D'olive Centre De Biotechnologie Technop
関連論文
- Derivatives of the UV Absorption Spectra, ECN Groups, and Phytosqualene Contents in Virgin Olive Oils from Varieties Grown in the Extreme Conditions of Tataouine Region (Southern Tunisia)
- Changes in the Biochemical Composition of the Tataouine Virgin Olive Oils During Thermal Oxidation
- Induction of Growth Inhibition and Differentiation of Human Leukemia HL-60 Cells by a Tunisian Gerboui Olive Leaf Extract
- Induction of Growth Inhibition and Differentiation of Human Leukemia HL-60 Cells by a Tunisian Gerboui Olive Leaf Extract