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Influence of the cultivar and degree of ripeness in the composition of three Portuguese olive oils.

Title
Influence of the cultivar and degree of ripeness in the composition of three Portuguese olive oils.
Type
Summary of Presentation in an International Conference
Year
2004
Authors
J. S. Amaral
(Author)
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Luís Carlos Matos
(Author)
FEUP
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I. Citóva
(Author)
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J. A. Pereira
(Author)
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R. M. Seabra
(Author)
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M. B. P. P. Oliveira
(Author)
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Conference proceedings International
Initial page: 153
5th International Symposium on olive growing
Izmir (Turquia), 27 Setembro a 2 Outubro
Scientific classification
FOS: Natural sciences > Chemical sciences
CORDIS: Physical sciences > Chemistry > Applied chemistry > Food chemistry
Other information
Language: English
Type (Professor's evaluation): Scientific
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