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Article cité :

Effets des chlorophylles, du bêtacarotène, de l’alphatocophérol, du tyrosol et de leurs interactions sur la stabilité oxydative de l’huile d’olive tunisienne

Imène Ben Tekaya, Mnasser Hassouna

OCL, 14 1 (2007) 60-67

Publié en ligne : 2007-01-15

DOI: https://doi.org/10.1051/ocl.2007.0097

PDF (257.9 KB)

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