Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

Title
Antioxidant phenolic compounds loss during the fermentation of Chétoui olives
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 116, Issue 3, Pages 662-669
Publisher
Elsevier BV
Online
2009-03-07
DOI
10.1016/j.foodchem.2009.02.084

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