المؤلفون: Manuela Oliveira, Dulce Brito, Luís Catulo, Fausto Leitão, Lucília Gomes, Sandra Silva, Luís Vilas-Boas, Amália Peito, Isabel Fernandes, Francisca Gordo, Cidália Peres

المصدر: Grasas y Aceites, Vol 55, Iss 3, Pp 219-226 (2004)

مصطلحات موضوعية: chemical parameters, fermentation, ’galega’ variety, microbiota, quality, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/169; https://doaj.org/toc/0017-3495; https://doaj.org/toc/1988-4214

URL الوصول: https://doaj.org/article/160662d9e5064ab08754288da1d3a884

المؤلفون: S.M. Sousa, Ana Cruz, Zilda Morais, Liliana Serrano

المصدر: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP

مصطلحات موضوعية: Chlorophyll content, Artificial light, Chemistry, Cobrançosa variety, Shelf life, Catostylus tagi antioxidant effect, 04 agricultural and veterinary sciences, General Chemistry, Catostylus tagi, 040401 food science, Biochemistry, Industrial and Manufacturing Engineering, 0404 agricultural biotechnology, Portuguese olive oils, Tocopherol, Peroxide value, Food science, Galega variety, Storage effects, Food Science, Biotechnology, Olive oil

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e15fa138d24e0c391585b0504249d6d

المؤلفون: Serrano, Liliana, Cruz, Ana, Sousa, Sofia, Morais, Zilda

مصطلحات موضوعية: Portuguese olive oils, Galega variety, Cobrançosa variety, Catostylus tagi antioxidant effect, Storage effects, Shelf life

Relation: http://link.springer.com/article/10.1007/s00217-015-2609-5; European Food Research and Technology July 2016, Volume 242, Issue 7, pp 1041-1055; http://hdl.handle.net/10400.26/14816

الاتاحة: http://hdl.handle.net/10400.26/14816
https://doi.org/10.1007/s00217-015-2609-5

المؤلفون: Francisca Gordo, Sandra Silva, Luís Vilas-Boas, Fausto Leitão, Dulce Brito, Cidália Peres, Manuela Oliveira, Luis Catulo, Isabel Fernandes, Amália Peito, L.M.F. Gomes

المصدر: Grasas y Aceites, Vol 55, Iss 3, Pp 219-226 (2004)
Scopus-Elsevier
Grasas y Aceites; Vol. 55 No. 3 (2004); 219-226
Grasas y Aceites; Vol. 55 Núm. 3 (2004); 219-226
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
CIÊNCIAVITAE

مصطلحات موضوعية: Industrial fermentation, lcsh:TX341-641, Lactobacillus pentosus, Chemical parameters, Galega, Fermentacion, chemistry.chemical_compound, TX341-641, Food science, ’Galega’ variety, biology, business.industry, Nutrition. Foods and food supply, Microbiota, Organic Chemistry, food and beverages, biology.organism_classification, Parametros físico-químicos, Quality, Yeast, Lactic acid, Biotechnology, Variedad ’Galega’, chemistry, Leuconostoc mesenteroides, Fermentation, business, lcsh:Nutrition. Foods and food supply, Lactobacillus plantarum, Food Science, Calidad

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df0a9f02565a5f51cec1804e6e2e9d7b
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/169/169