Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety
FI: 6,306
Type: Article
Artículo original
Year: 2020
Writers
Navajas-Clubs, B; Perez-Burillo, S; Morales-Perez, J; Rufian-Henares, J.A.; Pastoriza, S.
Magazine
Title: FOOD CHEMISTRY
Quartile
- D1