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Effect of the Organic Production and the Harvesting Method ..:
Ana I. Carrapiso
;
Aránzazu Rubio
;
Lourdes Martín
...
https://www.mdpi.com/2304-8158/9/12/1766. , 2020
Link:
https://doi.org/10.3390/foods9121766
RT Journal T1
Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil Over the Harvesting Season
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:b23bf11888594b4caed145921eda3d14&Exemplar=1&LAN=DE A1 Ana I. Carrapiso A1 Aránzazu Rubio A1 Lourdes Martín A1 Concha de Miguel A1 Manuel Martínez-Cañas A1 Jacinto Sánchez-Casas PB MDPI AG YR 2020 K1 virgin olive oil K1 organic production K1 harvesting method K1 harvesting time K1 volatile compounds K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/9/12/1766 LK http://dx.doi.org/https://doi.org/10.3390/foods9121766 DO https://doi.org/10.3390/foods9121766 SF ELIB - SuUB Bremen
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