Enzymic browning, oleuropein content, and diphenol oxidase activity in olive cultivars (Olea europaea L.)
- 1 January 1991
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 39 (1) , 92-95
- https://doi.org/10.1021/jf00001a017
Abstract
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