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Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology
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Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology

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Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil

Ricardo Malheiro1, Ivo Oliveira, Miguel Vilas-Boas

  • 1CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia, Apartado 1 172, 5301-855 Bragança, Portugal.

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|November 11, 2008
PubMed

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