Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties

✍ Scribed by Aktas, Ayse Burcu; Ozen, Banu; Tokatli, Figen; Sen, İlknur

• Book ID: 125463241
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 500 KB
• Volume: 161
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2014.03.116