https://jcpp.iut.ac.ir/article-1-117-en.html
Qualitative and Guantitative Changes of Organic Acids in Processed Olives by HPLIC - Journal of...
Four cultivars of olive, Kalamata, Marri, Zard and Fishmi were obtained from Roodbar town and treated with two methods, natural and controlled fermentation...
organic acidsprocessed olivesqualitativechangesjournal