CORE
🇺🇦Â
 make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
Filters
1 research outputs found
Evaluation of Extracts Prepared from Olive Oil By-Products Using Microwave-Assisted Enzymatic Extraction: Effect of Encapsulation on the Stability of Final Products
Author
A Caputo
AL Waterhouse
+30Â more
B Halliwell
BFB Gibbs
C Chranioti
C Chranioti
C Saenz
EM Alcaide
G Zhang
GA Reineccius
HK Lim
I Strati
I-E Kapellakis
J Fernández-Bolaños
J Jiao
J Li
K Valta
M Apintanapong
M Cano-Chauca
MH Alu’datt
N Hadj-Taieba
Q Gai
S Chen
SC Li
T Takeuchi
T-I Lafka
W Brand-Williams
Y Zhang
YC Yang
YJ Fu
YZ Cai
Z Fanga
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref