Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.
| Image |  |
|---|---|
| Description | scientific article published on 6 May 2016 |
| Author/s |
author: Josep Caixach Stefania Vichi |
| Publication date | May 6, 2016 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |