science
plus
.abes.fr
|
explorer
À propos de :
Servili Maurizio
Goto
Sponge
NotDistinct
Permalink
An Entity of Type :
foaf:Person
, within Data Space :
scienceplus.abes.fr
associated with source
document(s)
Type:
Person
New Facet based on Instances of this Class
Attributs
Valeurs
type
Person
name
Servili Maurizio
familyName
Servili
Given name
M.
Maurizio
is
relates
of
http://hub.abes.fr/acs/periodical/jafcau/2001/volume_49/issue_3/101021jf000578s/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_8/101021jf0527596/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_17/101021jf070600i/authorship/1
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_11/101021jf053206y/authorship/1
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_16/101021jf070599n/authorship/1
http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_27/101021jf034804k/authorship/1
http://hub.abes.fr/acs/periodical/jafcau/2008/volume_56/issue_15/101021jf8007019/authorship/1
http://hub.abes.fr/acs/periodical/jafcau/2008/volume_56/issue_21/101021jf800694h/authorship/1
http://hub.abes.fr/springer/periodical/11746/1996/volume_73/issue_11/B9244DA649623EB2E053120B220AF950/authorship/2
is
Author
of
The Use of Lactobacillus pentosus 1MO To Shorten theDebittering Process Time of Black Table Olives (Cv. Itrana andLeccino): A Pilot-Scale Application
Influence of the Decrease in Oxygen during Malaxation of Olive Paste on the Composition of Volatiles and Phenolic Compounds in Virgin Olive Oil
Evaluation of Phenolic Compounds in Virgin Olive Oil by DirectInjection in High-Performance Liquid Chromatography withFluorometric Detection
Effect of Enzyme Treatment during Mechanical Extraction of OliveOil on Phenolic Compounds and Polysaccharides
Effect of Olive Stoning on the Volatile and PhenolicComposition of Virgin Olive Oil
Volatile Compounds and Phenolic Composition of Virgin OliveOil: Optimization of Temperature and Time of Exposure ofOlive Pastes to Air Contact during the Mechanical ExtractionProcess
Irrigation Effects on Quality, Phenolic Composition, andSelected Volatiles of Virgin Olive Oils Cv. Leccino
Compositional and Tissue Modifications Induced by the Natural Fermentation Process in Table Olives
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
Alternative Linked Data Documents:
ODE
Content Formats:
RDF
ODATA
Microdata
