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Evaluation of Changes in Phenolic Compounds of Two Varieties of Olives during the Course of Maturation
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نویسنده
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Bolandnazar S. Z. ,Hoseini S. E. ,Servili M. ,Ghavami M.
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منبع
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journal of food biosciences and technology - 2014 - دوره : 4 - شماره : 1 - صفحه:69 -73
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کلیدواژه
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Maturation Period ,Olive ,Phenolic Compounds
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آدرس
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M. Sc. Student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran., ایران, Assistant Professor of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran., ایران, Professor of Nutrition Department, Peruja University, Peruja, Italy., ایتالیا, islamic azad university, ایران
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Authors
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