Publication not explained
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
Featured Image
Read the Original
This page is a summary of: An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process, Journal of the Science of Food and Agriculture, February 2018, Wiley,
DOI: 10.1002/jsfa.8841.
You can read the full text:
Contributors
The following have contributed to this page