Cite
HARVARD Citation
Grasso, F. et al. (n.d.). DNA diversity in olive (Olea europaea L.) and its relationships with fatty acid, biophenol and sensory profiles of extra virgin olive oils. Food research international. pp. 121-130. [Online].
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Grasso, F. et al. (n.d.). DNA diversity in olive (Olea europaea L.) and its relationships with fatty acid, biophenol and sensory profiles of extra virgin olive oils. Food research international. pp. 121-130. [Online].