Phenolic compounds, maturation and quality in fresh green olives for table use during exposure at 20 °C after preharvest ReTain treatment
Eleni Tsantili, Mina Kafkaletou, Petros A. Roussos, Miltiadis V. ChristopoulosVolume:
140
Year:
2012
Language:
english
DOI:
10.1016/j.scienta.2012.03.021
File:
PDF, 676 KB
english, 2012