López-López, Antonio <br/><br/>
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing.  [electronic resource] 

 -  Journal of agricultural and food chemistry  May 2018 
 - 4481-4489 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/acs.jafc.8b00927  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fatty Alcohols--analysis<br/>Fermentation<br/>Food Handling--methods<br/>Fruit--chemistry<br/>Lipids--analysis<br/>Lye<br/>Olea<br/>Spain<br/>Sterols--analysis<br/>Waxes--analysis