Maturity impact on physicochemical composition and polyphenol properties of extra virgin olive oils obtained from Manzanilla, Arbequina, and Koroneiki varieties in Iran.

Autor: Ghreishi Rad, Seyed Amirreza1 (AUTHOR), Jalili, Maryam2 (AUTHOR), Ansari, Farzaneh2 (AUTHOR), Rashidi Nodeh, Hamid2 (AUTHOR), Rashidi, Ladan2 (AUTHOR) l.rashidi@standard.ac.ir
Zdroj: Food Science & Nutrition. Sep2023, Vol. 11 Issue 9, p5396-5408. 13p.
Databáze: Academic Search Ultimate
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