Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality
| Autor: | Lukić, Igor, Žanetić, Mirella, Jukić Špika, Maja, Lukić, Marina, Koprivnjak, Olivera, Brkić Bubola, Karolina |
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| Zdroj: | In Food Chemistry 1 October 2017 232:610-620 |
| Databáze: | ScienceDirect |
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