Effect of ripening on the phenolic composition and mineral content of three varieties of olive fruits

  1. Fernández-Poyatos, M.P.
  2. Llorent-Martínez, E.J.
  3. Ruiz-Medina, A.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2021

Volumen: 10

Número: 2

Pages: 1-19

Type: Article

DOI: 10.3390/FOODS10020380 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus