Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'
2016
2016-08-03 04:09:43
1033
olive oil, phenolic compounds, sensory properties, Istrska belica,
r6
Milena
Bučar-Miklavčič
70
Terezija
Golob
70
Vasilij
Valenčič
70
Erika
Bešter
70
Bojan
Butinar
70
Ana
Miklavčič
70
UDK
4
665.327.3
ISSN pri članku
9
2221-870X
COBISS_ID
3
1538397380
OceCobissID
13
10527572
0
Predstavitvena datoteka
2016-08-03 04:09:44