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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2005

Volumen: 89

Número: 2

Pages: 207-215

Type: Article

DOI: 10.1016/J.FOODCHEM.2004.02.027 GOOGLE SCHOLAR
La source de données: Scopus