Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness

  1. Nieto, L.M.
  2. Hodaifa, G.
  3. Peña, J.L.L.
Zeitschrift:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142,  1097-0010

Datum der Publikation: 2010

Ausgabe: 90

Nummer: 14

Seiten: 2393-2398

Art: Artikel

DOI: 10.1002/JSFA.4097 GOOGLE SCHOLAR
Datenquelle: Scopus