Evaluation of Changes in Fatty Acid Composition in Three Different Varieties of Olives During the Course of Maturation

S. Z. Boland Nazar, M. Servili, M. Ghavami, S. E. Hosseini, Hamed Safafar

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalJournal of Food Biosciences and Technology
Volume2
Pages (from-to)23-26
Publication statusPublished - 2012
Externally publishedYes

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