, Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Algeria
-
Grasas y Aceites Vol. 67 No. 1 (2016) - Research
Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives
Abstract HTML PDF XML -
Grasas y Aceites Vol. 67 No. 2 (2016) - Research
Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars
Abstract HTML PDF XML