Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L.

Ballistreri G, Arena E, Fallico B

DOI: 10.3390/molecules14114358
Published: 2009 Oct 30
Container: Molecules (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/molecules14114358,
  title = {Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L.},
  author = {Ballistreri G and Arena E and Fallico B},
  year = {2009},
  journal = {Molecules (Basel, Switzerland)},
  doi = {10.3390/molecules14114358},
  url = {https://doi.org/10.3390/molecules14114358}
}

RIS

TY  - JOUR
TI  - Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L.
AU  - Ballistreri G
AU  - Arena E
AU  - Fallico B
PY  - 2009
JO  - Molecules (Basel, Switzerland)
DO  - 10.3390/molecules14114358
UR  - https://doi.org/10.3390/molecules14114358
ER  -

APA

G, B., E, A., & B, F. (2009). Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L.. Molecules (Basel, Switzerland). https://doi.org/10.3390/molecules14114358

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pubmed · retrieved 2026-09-26T02:54:31.186Z