Effect of the exogenous application of abscisic acid (ABA) at fruit set and at veraison on cell ripeness of olives Olea europaea L. and the extractability of phenolic compounds in virgin olive oil
Crossref DOI link: https://doi.org/10.1186/s40538-017-0104-x
Published Online: 2017-08-29
Published Print: 2017-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Moustakime, Youssef
Hazzoumi, Zakaria
Amrani Joutei, Khalid