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

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ID: 90328
2014
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Reference Key
aktas2014comparisonfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Aktas, Ayse Burcu;Ozen, Banu;Tokatli, Figen;Sen, İlknur;
Journal Food chemistry
Year 2014
DOI
10.1016/j.foodchem.2014.03.116
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