Effect of irradiation on total biophenol and antioxidant activity during storage of natural black table olives obtained using starter culture

被引：0
|
作者：
Irmak, Şahnur [1 ]
Öztürk Güngör, Ferişte [1 ]
Susamci, Erkan [1 ]
Sevim, Didar [1 ]
Köseoğlu, Oya [1 ]
机构：
[1] Department of Food Technology, Ministry of Agriculture and Forestry, Olive Research Institute, Izmir, Turkey
来源：
JAOCS, Journal of the American Oil Chemists' Society | 1600年 / 101卷 / 09期
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摘要：
Journal article (JA)
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页码：879 / 892
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