Showing Publication (RYAN 1999)

Ryan D., Robards K., Lavee S. (1999) Changes in phenolic content of olive during maturation. International Journal of Food Science and Technology 34:265-274 PubMed (20564435)

Abbreviation: RYAN 1999

Pubmed ID: 20564435

Created on 2015-04-13 at 05:45PM EDT

Updated on 2015-04-13 at 09:49AM EDT