The influence of ripening and crop year on quality indices, polyphenols, terpenic acids, squalene, fatty acid profile, and sterols in virgin olive oil (Koroneiki cv.) produced by organic versus non-organic cultivation method.
- Published in:
- International Journal of Food Science & Technology, 2011, v. 46, n. 1, p. 170, doi. 10.1111/j.1365-2621.2010.02485.x
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- Article