Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life
- 16 February 2001
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 212 (3) , 329-333
- https://doi.org/10.1007/s002170000268
Abstract
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