Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation

✍ Scribed by Khaled Yousfi; Rosa M. Cert; José M. García

• Book ID: 105899163
• Publisher: Springer
• Year: 2005
• Tongue: English
• Weight: 215 KB
• Volume: 223
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-005-0160-5