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<div style="margin:10px 10px 10px 10px; padding-left:10px;text-align:left; border-left:10px solid #990033;"> <span style="font-size:14px; padding-bottom:5px; font-weight:bold;">Characterization of Extra Virgin Olive Oil Obtained from Whole and Destoned Fruits and Optimization of Oil Extraction with a Physical Coadjuvant (Talc) Using Surface Methodology</span><br/> <span>J Anal Bioanal Tech 2015, 6:278. 6:6, (2015)<br/> https://doi.org/10.4172/2155-9872.1000278</span> </div>
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Characterization of Extra Virgin Olive Oil Obtained from Whole and Destoned Fruits and Optimization of Oil Extraction with a Physical Coadjuvant (Talc) Using Surface Methodology
J Anal Bioanal Tech 2015, 6:278. 6:6, (2015)
https://doi.org/10.4172/2155-9872.1000278
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