المؤلفون: Hachicha Hbaieb R., Kotti F., Paduano A., Crupi P., Clodoveo M. L., Sacchi R., Gargouri M.

المساهمون: Hachicha Hbaieb, R., Kotti, F., Paduano, A., Crupi, P., Clodoveo, M. L., Sacchi, R., Gargouri, M.

مصطلحات موضوعية: olive endogenous enzyme, Oueslati olive, phenolic compound, ripening, virgin olive oil

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000771887800001; volume:99; issue:6; firstpage:457; lastpage:468; numberofpages:12; journal:JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; https://hdl.handle.net/11586/434300

الاتاحة: https://hdl.handle.net/11586/434300
https://doi.org/10.1002/aocs.12584
https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.12584

المؤلفون: Hachicha Hbaieb R., Kotti F., Paduano A., Crupi P., Clodoveo M. L., Sacchi R., Gargouri M.

المساهمون: Hachicha Hbaieb R., Kotti F., Paduano A., Crupi P., Clodoveo M.L., Sacchi R., Gargouri M.

مصطلحات موضوعية: olive endogenous enzyme, Oueslati olive, phenolic compound, ripening, virgin olive oil, Settore AGR/15 - Scienze E Tecnologie Alimentari

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000771887800001; volume:99; issue:6; firstpage:457; lastpage:468; numberofpages:12; journal:JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; https://hdl.handle.net/10447/622483; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85126853718

الاتاحة: https://hdl.handle.net/10447/622483
https://doi.org/10.1002/aocs.12584