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1. Effect of ripening on the phenolic and sugar contents in the meso- and epicarp of olive fruits (Olea europaea L.) cultivar ‘Leccino’ Tea Burin, Jerneja Jakopič, Robert Veberič, Viljanka Vesel, Metka Hudina, 2022, izvirni znanstveni članek Ključne besede: olive fruits, Olea europaea, ripening stages, tannins, oil content, fruit quality, primary metabolites, secondary metabolites, HPLC-MS |