Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree
Crossref DOI link: https://doi.org/10.1007/s13197-017-2879-y
Published Online: 2017-10-04
Published Print: 2017-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yorulmaz, Hasan Ozkan
Konuskan, Dilsat Bozdogan
License valid from 2017-10-04