Use of olive leaf extract to reduce lipid oxidation of baked snacks
| Image |  |
|---|---|
| Description | scientific article published on 12 March 2018 |
| Author/s |
author: Antonella Pasqualone Graziana Difonzo Vito M. Paradiso Francesco Caponio Carmine Summo Lucrezia Cosmai Roccangelo Silletti |
| Publication date | March 12, 2018 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |