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Journal of Agricultural and Food Chemistry|February 9, 2008
Effect of the maturation process on the phenolic fractions, fatty acids, and antioxidant activity of the Chétoui olive fruit cultivarNahla Damak, Mohamed Bouaziz, Mohamed Ayadi, et al.Natural Product Research|August 6, 2011
New secoiridoid from olive mill wastewaterNahla Damak, Noureddine Allouche, Besma Hamdi, et al.Pageof 1