Changes in phenolic content of olive during maturation
Version of Record online: 25 DEC 2001
Blackwell Science Ltd, 1997
International Journal of Food Science & Technology
Volume 34, Issue 3, pages 265–274, June 1999
How to Cite
Ryan, D., Robards, K. and Lavee, S. (1999), Changes in phenolic content of olive during maturation. International Journal of Food Science & Technology, 34: 265–274. doi: 10.1046/j.1365-2621.1999.00261.x
- Issue online: 25 DEC 2001
- Version of Record online: 25 DEC 2001
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