Published in
Elsevier, Journal of Functional Foods, (11), p. 20-29, 2014
DOI: 10.1016/j.jff.2014.08.024
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Antioxidant activity and phenolic composition of Cv. Cobrançosa olives affected through the maturation process
Journal article published in 2014 by
Anabela Sousa,
Susana Casal 
,
Ricardo Malheiro ,
Albino Bento,
José Alberto Pereira
,
Ricardo Malheiro ,
Albino Bento,
José Alberto Pereira
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
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