Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils

  1. Beltrán, G.
  2. Aguilera, M.P.
  3. Rio, C.D.
  4. Sanchez, S.
  5. Martinez, L.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2005

Volume: 89

Issue: 2

Pages: 207-215

Type: Article

DOI: 10.1016/J.FOODCHEM.2004.02.027 GOOGLE SCHOLAR
Data source: Scopus