Quantitation of Oleuropein and Related Phenolics in Cured Spanish-Style Green, California-Style Black Ripe, and Greek-Style Natural Fermentation Olives.

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Article citation: Johnson, R., Melliou, E., Zweigenbaum, J., & Mitchell, A. E. (2018). Quantitation of oleuropein and related phenolics in cured Spanish-style green, California-style black ripe, and Greek-style natural fermentation olives. Journal of agricultural and food chemistry, 66(9), 2121-2128.

Link to view/access: https://www.ncbi.nlm.nih.gov/pubmed/29424233

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