|
|
|
|
|
Miguel D. Ferro, Elsa Lopes, Marta Afonso, Augusto Peixe, Francisco M. Rodrigues and Maria F. Duarte
The phenolic composition of olive fruits represents a vast and unique source of health beneficial molecules due to the presence of specific phenolic compounds (PCs), such as verbascoside (VERB), oleuropein (OLE) and its derivative molecules. Despite of b...
ver más
|
|
|
|
|