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Effect of olive ripeness on chemical properties and phenolic composition of chétoui virgin olive oil

✍ Scribed by Nabil Ben Youssef; Wissem Zarrouk; Alegría Carrasco-Pancorbo; Youssef Ouni; Antonio Segura-Carretero; Alberto Fernández-Gutiérrez; Douja Daoud; Mokhtar Zarrouk

Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
104 KB
Volume
90
Category
Article
ISSN
0022-5142

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