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Published in 2017 at "Journal of food science"
DOI: 10.1111/1750-3841.13740
Abstract: In this study, the physicochemical characteristics and antioxidant potentials of 10 Chinese olive cultivars were investigated. Considerable differences were found between cultivars in weight, edible yield, water content, size, shape, total soluble solids, and total…
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Keywords:
antioxidant capacity;
capacity chinese;
physicochemical properties;
chinese olive ... See more keywords