PHENOLIC COMPOSITION OF OLIVE FRUIT AND VIRGIN OLIVE OIL: DISTRIBUTION IN THE CONSTITUTIVE PARTS OF FRUIT AND EVOLUTION DURING OIL MECJHANICAL EXTRACTION PROCESS

SERVILI, M., BALDIOLI, M., MARIOTTI, F., & MONTEDORO, G.F.. (1999). PHENOLIC COMPOSITION OF OLIVE FRUIT AND VIRGIN OLIVE OIL: DISTRIBUTION IN THE CONSTITUTIVE PARTS OF FRUIT AND EVOLUTION DURING OIL MECJHANICAL EXTRACTION PROCESS. ACTA HORTICULTURAE, 474(-), 609-613. SID. https://sid.ir/paper/544725/en

SERVILI M., BALDIOLI M., MARIOTTI F., MONTEDORO G.F.. PHENOLIC COMPOSITION OF OLIVE FRUIT AND VIRGIN OLIVE OIL: DISTRIBUTION IN THE CONSTITUTIVE PARTS OF FRUIT AND EVOLUTION DURING OIL MECJHANICAL EXTRACTION PROCESS. ACTA HORTICULTURAE[Internet]. 1999;474(-):609-613. Available from: https://sid.ir/paper/544725/en

M. SERVILI, M. BALDIOLI, F. MARIOTTI, and G.F. MONTEDORO, “PHENOLIC COMPOSITION OF OLIVE FRUIT AND VIRGIN OLIVE OIL: DISTRIBUTION IN THE CONSTITUTIVE PARTS OF FRUIT AND EVOLUTION DURING OIL MECJHANICAL EXTRACTION PROCESS,” ACTA HORTICULTURAE, vol. 474, no. -, pp. 609–613, 1999, [Online]. Available: https://sid.ir/paper/544725/en