Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/61020

TitleMonitoring physicochemical and sensory attributes during debittering of stoned green olives
Author(s)Marx, Ítala M. G.
Rodrigues, Nuno
Veloso, Ana C. A.
Pereira, José A.
Casal, Susana
Peres, António M.
Issue date17-Jun-2019
PublisherSociedade de Portuguesa de Química (SPQ)
CitationMarx, Ítala M. G.; Rodrigues, Nuno; Veloso, Ana C. A.; Pereira, José A.; Casal, Susana; Peres, António M., Monitoring physicochemical and sensory attributes during debittering of stoned green olives. XX EuroFoodChem Congress (Book of Abstracts). Porto, Portugal, June 17-19, 92, 2019. ISBN: 978-989-8124-26-5
TypeAbstract
URIhttp://hdl.handle.net/1822/61020
ISBN978-989-8124-26-5
Publisher versionhttp://xxeurofoodchem.eventos.chemistry.pt/images/livro.pdf
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Resumos em Livros de Atas / Abstracts in Proceedings

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