Quality characterization of waste olive cake during hot air drying: nutritional aspects and antioxidant activity

dc.date.accessioned2016-11-29T19:31:08Z
dc.date.available2016-11-29T19:31:08Z
dc.date.created2016-11-29T19:31:08Z
dc.date.issued2013
dc.identifier1935-5130
dc.identifierhttp://hdl.handle.net/10533/128469
dc.identifier1120101
dc.identifierWOS:000317015300009
dc.identifier1935-5149
dc.languageeng
dc.publisherSPRINGER
dc.relationhttps://doi.org/10.1007/s11947-012-0802-0
dc.relation10.1007/s11947-012-0802-0
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/1120101
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleQuality characterization of waste olive cake during hot air drying: nutritional aspects and antioxidant activity
dc.typeArticulo


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