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

Artículo original

Año: 2020

Navajas-Porras, B; Perez-Burillo, S; Morales-Perez, J; Rufian-Henares, JA; Pastoriza, S

Título: FOOD CHEMISTRY

• D1