Improvement of commercial olive oil quality through an evaluation of the polyphenol content of the oily fraction of the olive fruit during its periods of maturation / CIAFARDINI G; ZULLO B A. - In: JOURNAL OF FOOD PROCESSING & TECHNOLOGY. - ISSN 2157-7110. - 5(2014), pp. 397-404.
Digital Object Identifier (DOI): | http://dx.doi.org/10.4172/2157-7110.1000397 |
Handle: | http://hdl.handle.net/11695/4948 |
Titolo: | Improvement of commercial olive oil quality through an evaluation of the polyphenol content of the oily fraction of the olive fruit during its periods of maturation |
Autori: | |
Appare nelle tipologie: | 1.1 Articolo in rivista |
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