Olive sampling, a. green unripe olives, b. Purple ripe olives, c

Olive sampling, a. green unripe olives, b. Purple ripe olives, c.

Ayesha MUSHTAQ, Professor (Associate), Ph.D., Sardar Bahadur Khan Women's University Quetta, Department of Biochemistry

Ashif SAJJAD, Professor, Ph.D, University of Balochistan, Quetta, Institute of Biochemistry

Ashif SAJJAD, Professor, Ph.D, University of Balochistan, Quetta, Institute of Biochemistry

Tariq ISMAIL, Research Officer, Doctor of Philosophy

Ayesha MUSHTAQ, Professor (Associate), Ph.D., Sardar Bahadur Khan Women's University Quetta, Department of Biochemistry

Ashif SAJJAD, Professor, Ph.D, University of Balochistan, Quetta, Institute of Biochemistry

Olive sampling, a. green unripe olives, b. Purple ripe olives, c.

Individual and total phenols (mg kg−1 ) in olive oil extracted from raw

Ayesha MUSHTAQ, Professor (Associate), Ph.D., Sardar Bahadur Khan Women's University Quetta, Department of Biochemistry

Ayesha MUSHTAQ, Professor (Associate), Ph.D., Sardar Bahadur Khan Women's University Quetta, Department of Biochemistry