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Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'
Milena Bučar-Miklavčič, Terezija Golob, Vasilij Valenčič, Erika Bešter, Bojan Butinar, Ana Miklavčič Višnjevec, 2016, original scientific article

Keywords: olive oil, phenolic compounds, sensory properties, Istrska belica
Published in RUP: 08.08.2016; Views: 6035; Downloads: 129
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