Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”
This paper reports the first approach to the antioxidant potential evaluation of traditional stoned table olives ‘‘alcaparras’’. This kind of olives are largely produced and consumed in Trás-os-Montes region (Northeast of Portugal). Different solvents and temperature extraction conditions were emplo...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2008
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/740 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/740 |