Cite
HARVARD Citation
Sánchez, A. et al. (2018). Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives. Food chemistry. pp. 343-353. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Sánchez, A. et al. (2018). Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives. Food chemistry. pp. 343-353. [Online].