IMPORTANCE AND EVOLUTION OF PHENOLIC-COMPOUNDS IN OLIVE DURING GROWTH AND MATURATION

被引：334
作者：
AMIOT, MJ [1 ]
FLEURIET, A [1 ]
MACHEIX, JJ [1 ]
机构：
[1] UNIV MONTPELLIER 2,PHYSIOL VEGETALE APPL LAB,F-34060 MONTPELLIER,FRANCE
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1986年 / 34卷 / 05期
关键词：
D O I：
10.1021/jf00071a014
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：823 / 826
页数：4
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