Cite
HARVARD Citation
Caponio, F. et al. (2019). Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties. Food research international. pp. 1306-1317. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Caponio, F. et al. (2019). Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties. Food research international. pp. 1306-1317. [Online].