Antioxidant phenolic compounds loss during the fermentation of Chétoui olives
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference41 articles.
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4. Tunisian table olive phenolic compounds and their antioxidant capacity;Ben Othman;Journal of Food Science,2008
5. Volatile compounds from Chétoui olive oil and variations induced by growing area;Ben Temime;Food Chemistry,2006
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