Polyphenolic Compounds, Antioxidant Activity and L-Phenylalanine Ammonia-Lyase Activity During Ripening of Olive Cv. "Cobrancosa" Under Different Irrigation Regimes

AuthID
 P-005-26Y
5
Author(s)
Tipo de Documento
Article
Year published
2013
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 51, Número: 1, Páginas: 412-421 (10)
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Wos®
Scopus®
Crossref®53
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84873277437
Wos: WOS:000316843100051
Source Identifiers
ISSN: 0963-9969
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