Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

出版年份 2009 全文链接

标题

Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

作者

关键词

-

出版物

FOOD CHEMISTRY

Volume 116, Issue 3, Pages 662-669

出版商

Elsevier BV

发表日期

2009-03-07

DOI

10.1016/j.foodchem.2009.02.084

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