[1]
Susamcı, E. , Tuncay, Ö. ., Bayraktar, H. and Önal, S. 2024. Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations. Grasas y Aceites. 75, 2 (Jul. 2024), 2017. DOI:https://doi.org/10.3989/gya.0865231.2017.