We found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffects of cultivar and ripening stage of Iranian olive fruit on bioactive compounds and antioxidant activity of its virgin oil.AuthorsZaringhalami, S.; Ebrahimi, M.; Piravi Vanak, Z.; Ganjloo, A.PublicationInternational Food Research Journal, 2015, Vol 22, Issue 5, p1961ISSN1985-4668Publication typeAcademic Journal