Variations of phenolic compounds, fatty acids and some...

Food Research International 2013 / 12 Vol. 54; Iss. 2

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

Arslan, Derya, Karabekir, Yeşim, Schreiner, Matthias
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Volume:
54
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2013.06.016
Date:
December, 2013
File:
PDF, 796 KB
english, 2013
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