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June 1, 1999International Journal of Food Science & Technology

Changes in phenolic content of olive during maturation

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Authors

DRDanielle RyanKRKevin RobardsSLS. Lavee

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Cite This Study

Ryan et al. (1999) studied this question.

synapsesocial.com/papers/6a7cd7caa3cb31c5f992902ehttps://doi.org/10.1046/j.1365-2621.1999.00261.x
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Phenolic Compounds in Different Olive Varieties1998 · 228 citations
  2. 2Influence of Fruit Ripening on Olive Oil Quality1996 · 158 citations