Work

Importance and evolution of phenolic compounds in olive during growth and maturation

Year: 1986

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf00071a014

Authors: Marie Josephe Amiot, Annie Fleuriet, Jean Jacques Macheix

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2037353493

FWCI: 1.669

Cites:

Cited by: 389

Related to: 10