Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety

  1. Navajas-Porras, B.
  2. Pérez-Burillo, S.
  3. Morales-Pérez, J.
  4. Rufián-Henares, J.A.
  5. Pastoriza, S.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2020

Alea: 325

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2020.126926 GOOGLE SCHOLAR
Datuen iturria: Scopus