Fuentes de Mendoza, Manuel
De Miguel Gordillo, Concepción
Marín Expóxito, Julia
Sánchez Casas, Jacinto
Martínez Cano, Manuel
Martín Vertedor, Daniel
Franco Baltasar, Ma Nieves
Funding for this research was provided by:
Consejería de Educación, Ciencia y Tecnología of the Junta de Extremadura (2PR04B004)
This article is maintained by: Elsevier
Article Title: Chemical composition of virgin olive oils according to the ripening in olives
Journal Title: Food Chemistry
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2013.05.074
Content Type: article
Copyright: Copyright © 2013 Elsevier Ltd. All rights reserved.