Effect of the Treatment of the Olive Tree (<i>Olea europaea </i>L.) on the Phenolic Content and Antioxidant Properties in Olive Fruits

Literals

ou:bibtex
- @article{Patricia_Blanch_2018,doi = {10.12691/jfnr-6-1-8},url = {https://doi.org/10.12691%2Fjfnr-6-1-8},year = 2018,month = {jan},publisher = {Science and Education Publishing Co., Ltd.},volume = {6},number = {1},pages = {49--55},author = {Gracia Patricia Blanch and Gema Flores and Maria C. G{\'{o}}mez-Jim{\'{e}}nez and Maria Luisa Ruiz del Castillo},title = {Effect of the Treatment of the Olive Tree ($\less$i$\greater$Olea europaea $\less$/i$\greater$L.) on the Phenolic Content and Antioxidant Properties in Olive Fruits},journal = {Journal of Food and Nutrition Research}}
dcterms:contributor
- Gracia Patricia Blanch, Gema Flores, Maria C. Gómez-Jiménez, Maria Luisa Ruiz del Castillo
bibo:doi
- 10.12691/jfnr-6-1-8
fabio:hasPublicationYear
- 2018
vivo:identifier
- 2018-1259
bibo:issn
- 2333-1119
ou:tipoPublicacion
- Article
dcterms:title
- Effect of the Treatment of the Olive Tree (<i>Olea europaea </i>L.) on the Phenolic Content and Antioxidant Properties in Olive Fruits