Biochemical Characterization of Turkish Extra Virgin Olive Oils from Six Different Olive Varieties of Identical Growing Conditions
Author:
Funder
TÜBİTAK
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference33 articles.
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4. Morelló J-R, Ma-J Motilva, Ma-J Tovar, Ma-P Romero (2004) Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chem 85(3):357–364
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