Comparative study of the effect of the maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference26 articles.
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5. Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties;Gandul-Rojas;Journal of the Science of Food and Agriculture,1996
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