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.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2020

Volumen: 325

Type: Article

DOI: 10.1016/J.FOODCHEM.2020.126926 GOOGLE SCHOLAR
La source de données: Scopus