Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sarıulak olive oil as induced by growing area

Published 2013 View Full Article

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Title
Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sarıulak olive oil as induced by growing area
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 54, Issue 2, Pages 1897-1906
Publisher
Elsevier BV
Online
2013-06-25
DOI
10.1016/j.foodres.2013.06.016

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