Article

Phenolic compounds related to the black color formed during the processing of pipe olives

BRENES BALBUENA, M.-B. ; GARCIA GARCIA, P. ; GARRIO FERNANDEZ, A.

Localisation: CNUDST (TUN01)
Code de rangement: Br.BIB.3352

Published in: Journal of Agricultural and Food Chemistry: vol. 40 (no 7), pp. 1192-1196

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 Record created 2018-02-09, last modified 2018-02-09


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