Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf
出版年份 2018 全文链接
标题
Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea
) leaf
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 42, Issue 5, Pages e13604
出版商
Wiley
发表日期
2018-02-13
DOI
10.1111/jfpp.13604
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