Article Versions Notes

Jimenez-Lopez C, Carpena M, Lourenço-Lopes C, Gallardo-Gomez M, Lorenzo JM, Barba FJ, Prieto MA, Simal-Gandara J. Bioactive Compounds and Quality of Extra Virgin Olive Oil. Foods. 2020; 9(8):1014. https://doi.org/10.3390/foods9081014

Jimenez-Lopez, Cecilia, Maria Carpena, Catarina Lourenço-Lopes, Maria Gallardo-Gomez, Jose M. Lorenzo, Francisco J. Barba, Miguel A. Prieto, and Jesus Simal-Gandara. 2020. "Bioactive Compounds and Quality of Extra Virgin Olive Oil" Foods 9, no. 8: 1014. https://doi.org/10.3390/foods9081014

Jimenez-Lopez, C., Carpena, M., Lourenço-Lopes, C., Gallardo-Gomez, M., Lorenzo, J. M., Barba, F. J., Prieto, M. A., & Simal-Gandara, J. (2020). Bioactive Compounds and Quality of Extra Virgin Olive Oil. Foods, 9(8), 1014. https://doi.org/10.3390/foods9081014