Comparison of some chemical parameters of a naturally...

Food Chemistry 2014 / 10 Vol. 161

Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties

Aktas, Ayse Burcu, Ozen, Banu, Tokatli, Figen, Sen, İlknur
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Volume:
161
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.03.116
Date:
October, 2014
File:
PDF, 500 KB
english, 2014
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