Enrichment of Olive Fruits in Antioxidant Content by Pre-Harvest Salicylic Acid Treatment

Gracia Patricia Blanch, María C. Gómez-Jiménez, María Luisa Ruiz del Castillo

Open source

DOI: 10.3390/foods9101513
Published: 2020-10-21
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods9101513,
  title = {Enrichment of Olive Fruits in Antioxidant Content by Pre-Harvest Salicylic Acid Treatment},
  author = {Gracia Patricia Blanch and María C. Gómez-Jiménez and María Luisa Ruiz del Castillo},
  year = {2020},
  journal = {Foods},
  doi = {10.3390/foods9101513},
  url = {https://doi.org/10.3390/foods9101513}
}

RIS

TY  - JOUR
TI  - Enrichment of Olive Fruits in Antioxidant Content by Pre-Harvest Salicylic Acid Treatment
AU  - Gracia Patricia Blanch
AU  - María C. Gómez-Jiménez
AU  - María Luisa Ruiz del Castillo
PY  - 2020
JO  - Foods
DO  - 10.3390/foods9101513
UR  - https://doi.org/10.3390/foods9101513
ER  -

APA

Blanch, G. P., Gómez-Jiménez, M. C., & Castillo, M. L. R. D. (2020). Enrichment of Olive Fruits in Antioxidant Content by Pre-Harvest Salicylic Acid Treatment. Foods. https://doi.org/10.3390/foods9101513

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crossref · retrieved 2026-09-27T10:27:56.111Z