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

页码：823 / 826

页数：4

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