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Mostrati risultati da 1 a 4 di 4
Prediction of Olive Chemical Characteristics by FT-NIR Spectroscopy
2021 C. Alamprese, O.S. Jolayemi, S. Grassi, E.M. Casiraghi
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings
2021 O.S. Jolayemi, N. Stranges, F. Flamminii, E. Casiraghi, C. Alamprese
Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives
2021 S. Grassi, O.S. Jolayemi, V. Giovenzana, A. Tugnolo, G. Squeo, P. Conte, A. De Bruno, F. Flamminii, E. Casiraghi, C. Alamprese
Evaluation of different encapsulation strategies of olive leaf phenolic extract on the storage stability of salad dressings
2021 C. Alamprese, O.S. Jolayemi, E.M. Casiraghi
Mostrati risultati da 1 a 4 di 4
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