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2009•Unpublished venueRequires access

The precursors of the oil quality in the fruits of new olive genotypes.

Anna Maria Serrilli, L. Petrosino, Francesco Bonadies, G. Padula, V. Ripa, Enzo Perri, Armandodoriano Bianco

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Key concepts: Olive oil, Quality (philosophy), Genotype, Food science, Biotechnology, Biology, Gene, Genetics

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